Duck French Dip
- 1 medium duck
For The Broth
- duck bones
- 1 gallon water
- 1 onion quartered
- 4 stalks celery quartered
- 1 stalk leek optional
For The Au Jus
- 8 cups strained broth
- 1 tsp worstershire sauce labeled gluten free
- 1 tbsp tamari sauce
- ½ cup red wine
For The Fries
- 2 lbs frozen french fries labeled gluten free
- oil for fryer
- 1 tbsp Magical Seasoning Mix
- ⅓ cup fresh rosemary finely chopped
For The Sandwich
- 8 hot dog buns or baguettes gluten free
- horseradish cream to taste
- ½ cup hoisen sauce to taste
Roast The Duck
- Completely defrost the duck and remove any thing in the cavity. Roast the duck breast down at 350° for about 2 hours, or at least 22 minutes per pound. (Save neck for use in the broth)
- After the duck is done, remove from the oven and allow to rest on the counter for 30 minutes.
- After it has rested, seperate the skin, meat, and bones. Set the meat aside in the refridgerater while preparing the rest of the dish.
Make The Broth
- In a deep pot or dutch oven add the duck bones, onion, celery, and leek, and at least 1 gallon of water. See note 1.
- Bring to a boil and then turn down to medium to medium-high. Add a lid to avoid losing too much liquid through steam escaping. Cook for at least 3 hours.
- The broth should be close to the color of a beef broth when it is done, or a medium to dark brown.
- Drain the broth into a bowl using a colander to seperate the bones and vegetables from the liquid. Set aside.
Make The Au Jus
- Heat a saucepan and add the red wine, tamari, Worchester sauce, and 8 cups of broth.
- Bring to a boil, then turn down to simmer.
- Put the bread, hot dog buns, or baguettes in the oven at 350° until warmed through and slightly crispy on the outside.
- Cut open the baguettes or rolls and spread the horseradish cream on the inside of the sandwich. Judge how much you'd like by how spicy your horseradish is and your personal taste.
- Add the duck meat that was set aside earlier to a frying pan and add a half cup of broth. As the meat rewarms, tear the meat apart until it resembles pulled pork. Heat in the pan until the liquid evaporates. About 5-10 minutes.
- Put the fries in the fryer and cook until crispy, or to personal taste.
- Put the fries in a bowl and sprinkle the seasoning mix over it and toss. Sprinkle the finely chopped rosemary over the top of the fries after they are put on individual plates or in a communal serving dish. See note 3.
- Stuff the bread with duck meat and top with hoisin sauce. Serve with fries and about a cup of au jus for each person. Should make about 8 sandwiches.
- If you want to have extra broth for other purposes, you may add up to 3 gallons. But the more water you add, the longer you need to cook the broth to get the same flavor.
- Some things I like to do with extra duck broth is to cook noodles in it instead of water. We used to cook the noodles for the mac and cheese in the duck broth to add extra richness and flavor.
- Wait to add the rosemary until the last second, or it will get lost. It will drop to the bottom of the bowl and disappear.