Duck Breasts And Beer Sandwich


  • 6 – 10 duck breast half fillets, skin removed
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, sliced into thick rings
  • 2 tablespoons light brown sugar
  • 4 garlic cloves, chopped
  • 2 tablespoons grainy mustard
  • 1 red bell pepper, sliced into thin strips
  • pinch red pepper flakes
  • 1 cup flat beer (I like to cook this recipe with dark beer)
  • 4 slices provolone cheese (or your favorite)
  • 4 tablespoons mayonnaise
  • 4 sandwich rolls
  • 4 lettuce leaves
  • 4 tomato slices


  1. Season the duck breasts liberally with salt and pepper. Heat 2 tablespoons of the oil over high heat in a large skillet and sear breasts quickly on both sides, but not past rare. Remove duck and set aside. Add remaining oil and onions. Reduce heat to low and cook onions for 4- to 5 minutes. Add brown sugar and stir to coat. Cook until sugar has melted and has coated the onions, about 3- to 4 minutes more. Add garlic and next four ingredients and simmer until liquid is reduced to about 1/4 cup. Return duck breasts to the pan, cover pan and heat duck breasts to medium-rare. Remove duck and slice thinly at a diagonal. Mound with onions and peppers in pan and top with cheese until melted. Spread mayonnaise on rolls and add lettuce and tomato. Mound duck, peppers, onions, and cheese onto tomato.

Recipe courtesy of the Sporting Chef, Scott Leysath. Click here to order The Sporting Chef’s Better Venison Cookbook!

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