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Braised Duck French Dip

Yield 24 14-oz. servings


  • 1 1/2 lb. Dried Cherries
  • 1 1/2 qt. Duck Braising Liquid
  • (Recipe) Braised Duck Legs and Thighs


      • 20 lb. Duck Leg & Thigh, 8-12 oz.
      • 1 1/2 gal. Water
      • 6 Tbsp. Gordon Signature Roasted Chicken Base
      • 1 lb. Jumbo Spanish Onion
      • 2 Tbsp. Garlic, chopped
      • 2 Tbsp. Trade East Whole Black Peppercorns
      • 1 ct. Trade East Whole Bay Leaves
      • 1 c. GFS Clear Canola Salad Oil
      • Trade East Sea Salt, to taste
      • Trade East Black Pepper, to taste


      1. Pull off as much loose skin from the legs and thighs as possible, reserving it to make duck cracklings.

      2. Bring the water, chicken base, onions, garlic, peppercorns and bay leaf to a boil. Simmer 3-4 minutes.

      3. Use canola oil as needed. Season the duck with salt and pepper. Sear on both sides on an oiled, heated flat-griddle or grill. Place the duck in 2 4" full-size stainless-steel hotel pans. Pour 3 qt. of warmed chicken stock over the duck in each pan. Cover the pan tightly with foil. Place in a 300°F convection for 2 1/2 to 3 hours, or until spoon tender. CCP: Final internal cooking temperature must reach a minimum of 165°F, held for a minimum of 15 seconds.

      4. Transfer the duck to 2" full-size stainless-steel hotel pans. Set aside to cool. After the duck is cool enough to handle, pull the duck meat from the bones and skin. CCP: Product must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F or less within 4 additional hours. Reserve bones for stock. Place the duck in a covered storage container. Label, date and refrigerate until needed. Picked yield will be about 7 1/2-8 lb. CCP: Refrigerate at 41°F, or below.

    72 oz. (Recipe) Braised Duck Legs and Thighs
  • Trade East Sea Salt, to taste
  • Trade East Black Pepper, to taste
  • 24 ct. GFS 6” French Bread
  • 1/2 c. GFS Canola Oil Pan Coating Spray
  • 1 1/2 pt. Blue Cheese Crumbles
  • 1 1/2 c. GFS Heavy-Duty Mayonnaise


Place the cherries in a nonstick sauce pot. Pour in 1 1/2 qt. of braising liquid to just cover the cherries. Bring to a boil. Simmer 3-4 minutes until the cherries are soft and plump. Place in a strainer. Allow to drain. Rough-chop the cherries. Reserve braising liquid for dipping. Place both in separate storage containers. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

1. Place 4 oz. of duck, 2 oz. of braising liquid and 1 oz. of cherries in a nonstick sauté pan. Bring to a boil. Cook until the liquid has completely reduced. Season to taste with salt and pepper.

2. Slice a loaf of bread in half lengthwise. Spray the inside of both halves with pan spray. Place the bread, oiled-side down, on a heated flat-griddle. Cook until golden-brown. Spread 1 Tbsp. of mayonnaise on the bottom half of the bread.

3. Spread the duck and cherries out on top of the mayonnaise. Sprinkle 2 Tbsp. of blue cheese on top of the duck. Place under a heated salamander to warm and melt the cheese. Place the top on the sandwich.

4. Place a 4 oz. ramekin of warmed braising liquid on the backside of a warmed serving plate. Place the sandwich on the plate next to the ramekin.