• (2) duck breast fillets — about 12 oz
  • (2) shallots, sliced
  • (1) tbsp flour
  • (4) oz goat cheese
  • (4) oz sour cherry spread
  • (4) hoagie rolls
  • baby arugula
  • vegetable or canola oil
  • butter (optional for toasting rolls)


  1. Add oil to a small sauce pan, enough to cover the bottom of the pan
  2. Heat pan over medium-high heat
  3. Dust shallots in flour
  4. Pan fry shallots in heated oil until golden brown (about 3 or 4 minutes)
  5. Drain shallots on a paper towel, sprinkle with salt, and set aside
  6. Heat a large sauté pan over medium heat
  7. Score skin on duck breasts into ¼ inch intervals (be careful not to cut into breast meat)
  8. Rotate and score skin again to make a criss-cross pattern
  9. Season duck with salt and pepper
  10. Place duck breast skin side down, into heated pan
  11. Cook duck for about 8 minutes, until skin is crispy from melted duck fat
  12. Turn duck over and cook for another 5 or 6 minutes
  13. Remove from pan and allow to rest
  14. While duck is resting, toast hoagie rolls in a pan over low heat with a little bit of butter (about 2 minutes per roll)
  15. Slice cooked duck breast into strips (about 8-10 strips per breast)
  16. Spread 1 ounce of goat cheese on one side of each roll
  17. Spread 1 ounce of sour cherry spread on the other side of each roll
  18. Add some baby arugula to the roll
  19. Lay 4-5 strips of duck breast on the arugula
  20. Top with a sprinkle of crispy shallots
  21. Close sandwich and enjoy

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Duck Breast Sandwich