Ice eats
Run-and-gun gourmet fare: Duck Muffuletta, Spicy Catfish Gumbo, Walleye Noodle Salad & Venison Chili
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DUCK MUFFULETTA
- 2 duck breasts, thinly sliced horizontally
- Blackening seasoning, to taste
- 2 tbsp canola oil
- 2 tbsp butter
- ¼ cup red pepper relish (store-bought)
- 4 flax seed buns
- 4 butter lettuce leaves
- 4 slices provolone
- 4 slices mortadella
- Using a meat mallet, pound duck slices until they’re 1/8-inch thick. Sprinkle both sides with blackening seasoning.
- Heat canola oil in a pan on medium-high, then sear duck for 1 minute on each side. Remove and place on paper towel to rest.
- Spread butter then relish on the inside top and bottom of buns. In this order in each bun, stack lettuce leaf, duck slice, provolone, mortadella, then duck again.
- Cut each sandwich in half and place in separate sealable bags to serve on the ice.