Tasty, can be made ahead, it freezes – what’s not to like?

Ingredients:

• 1 – 1 1/4 lbs smoked duck breast
•  artisan bread (large baggette size)
• Olive oil
• Garlic salt and pepper to taste
• 1 1/2 c pinot braised onions

Directions:

1. Trim most of the fat off the duck.
2. Slice thinly, and then cut slices into quarters.
3. Slice bread.
4. Toast lightly.
5. Rub with garlic clove.
6. Brush with olive oil.
7. Place slice of duck on bread.
8. Top with pinot braised onions.

Pinot Braised Onions

Ingredients:

• 3 large sweet onions cut into slivers (about 6 cups)
• 2 Tab olive oil
• 1 Tab butter
• 1 1/2 c pinot noir
• 1 Tab sugar
• 1 tsp grated orange rind
• 1 small cinnamon stick

Directions:

1. In a 10-12 inch skillet, on lowest heat, saute the onions, stirring often (About 30 minutes – don’t let them brown).
2. Add the pinot noir, sugar, orange rind, and cinnamon stick.
3. Continue to cook on low heat until all the liquid is gone and the onion are very soft – about 30 minutes.
4. Salt and pepper to taste.

Serves:  Makes abut 5 dozen – depends on the bread size.

Sourde:  Annett Martin