Duck Philly Cheese Steak

  • 1 pound duck breasts, sliced (about 4 mallard breasts)
  • 2 tablespoons of Worcestershire sauce
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 4 hoagie rolls
  • 2 peppers
  • 1 onion
  • 8 slices of provolone cheese
Mix the duck and seasonings together with the Worcestershire and let sit for at least 30 minutes before cooking. Cook over medium high heat for about 2-3 minutes until all the pieces are cooked through. Top with grilled onions and peppers and provolone cheese.
Note: The secret to this recipe is to slice the duck breasts very thin. The best way to accomplish this is to place the breasts in the freezer for about 45 minutes until they are almost frozen. Then take a very sharp knife and slice the breasts about an eighth of an inch thick if possible. The pieces cook very quickly and they with shrink a little and when they do the pieces get a little thicker as well. If you can keep your slices nice and thin your whole sandwich with be tender and delicious.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.

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