Duck Cheesesteaks

    The cheesesteak recipe replaces the normal beef with duck breast. There are also some oranges and a gruyere cheese.

    Ingredients

    • 2 Pounds Shaved Duck Breast
    • 3 Large Onions
    • 2 Oranges (segmented and juice collected)
    • 1 Cup Grated Gruyere
    • Butter
    • Rolls

    Instructions

    1. Saute the onions in butter until very browned. Turn heat to high and add the oranges. Cook 1 minute and kill the heat. deglaze with extra orange juice. Sear the duck in batches in a separate pan. Drain most of the fat and add the duck to the onions. Mix in the cheese and serve in the buns. This recipe makes enough for 3 real big sandwiches

    Notes

    The sole reason I was inspired to cook a duck cheesesteak was because I saw shaved duck breast at H-Mart. It’s intended to be used shabu shabu style (dipped in a hot pot to cook), but all I could think of when I saw it was cheeseducks! I didn’t just want your normal caramelized onions and American cheese to go with this guy, so I added a bit of orange and gruyere to the party.

    Segment the orange and collect the remaining juice.

    Cook the onions down. To me, this is the best part of any cheesesteak and should be done carefully, slowly, and with attention.

    The oranges in for a minute on high, then kill the heat.

    Here’s that beautiful shaved duck I was talking about. H-Mart has tons of different meats all shaved for shabu including short ribs, brisket, pork belly, and many wagyu varieties. Love that place.

    Sear it in batches in a separate pan. There is gonna be lots of fat.

    Move the cooked meat into the pan with the onions, leaving most of the fat behind.

    Mix the cheese right into the meat.

    Gahhhh.

    These duck cheesesteaks were completely decadent, tender, and insanely delicious.  I paired this with a geuze (sour beer) and the tart beverage cut right through the fat.

    The meat had a luscious quality to it. Overall it tasted like a normal cheesesteak but with extra tender meat and a duck flavor throughout but not overpowering. The slight hint of orange was the perfect amount to accent the duck.