The Don Zoccoli Family Recipe Book

The Don’s Roasted
Duck Sandwich
Preparation
Split the duck in half from the back side
bones not on the breast side. Do not cut all
the way through. Now open the duck and take
all the bones out.
After all the bones are out, sprinkle DZ
Seasoning all over the inside.
Now roll the duck and tie it off with the
butcher twine about 4 to 5 pieces. Sprinkle
DZ Seasoning on the outside.
Pop in the oven on a baking sheet at 350
degrees for 45 minutes to one hour.
While the duck is cooking melt 1/2 cube of
butter in a fry pan. Add sliced mushrooms and
sliced onions with the cloves of garlic, 1/4 cup
of chopped parsley and 1 teaspoon of DZ
Seasoning. Sauté for 5 minutes.
INGREDIENTS
1 Large Duck
2 Tbsp of DZ Seasoning
1 Large Onion
1 Package of
Portabella Mushrooms
3 Cloves of Garlic
1/2 Cup of white Wine
1/2 Cube of Butter
1 Cup of Demi Glaze
1 Bunch of Parsley
Smoked Gouda Cheese
1 Cup of Mayonnaise
Juice of 1 Lemon
2 Shallots
Butcher Twine
Next add the white wine and sauté for 5
minutes. Add the demi glaze and sauté for 10
to 15 minutes or until the mushrooms and onions are soft.
To make the Aioli add a cup of mayonnaise, the juice of l lemon in a
bowl. Chop up the shallots fine and the garlic fine and add them. Next
add 1/4 cup of chopped up parsley and a pinch of salt and pepper.
Mix everything together well.
Slice French or sourdough bread about 1 inches thick and spread it with
butter. Put the bread in the oven on broil to toast.
After the duck is cooked let it sit for 10 minutes. Take the string off
and slice the duck very thin.
Spread the garlic aioli on the toasted bread and put about 6 to 8 ounces
of sliced duck. Add about 4 ounces of the mixture of onions and
mushrooms and put the top piece of bread. Slice in half and enjoy!
REALLY YUMMY SANDWICH!
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