DUCK-HAM-TALEGGIO-AND-MUSHROOM PANINI
Provided by Maura Egan
Categories dinner, lunch, main course
Time 30m
Yield 5 panini
Number Of Ingredients 6
Steps:
- Slice caps off stalks of mushrooms. Discard the stalks. Sauté the caps in oil and season with salt and pepper. Remove and drain on paper towels. Let cool. Adjust seasonings and dress to taste with oil and vinegar.
- Slice rolls. If the bread is too doughy, scoop out center.
- Lay about 8 slices of duck on bread. Cover with 2 tablespoons of mushrooms. Add 2 slices of cheese. Top with bread. Repeat for 4 sandwiches.
- If you own a panini press, use it. If not, use two sauté pans. Heat both pans and place sandwich in one and gently place other pan on top of the sandwich. Grill for 3 minutes and remove. Season to taste with olive oil, salt and pepper. Serve.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 34 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 16 grams, Sodium 1098 milligrams, Sugar 3 grams
PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT
A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
- Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
- Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.
Nutrition Facts : Calories 844 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 65 grams protein, Sodium 1.7 milligram of sodium
SAUTEED MUSHROOM, PROSCIUTTO, AND TALEGGIO PANINI
Panini are Italian sandwiches that are typically made in a sandwich press. You can achieve the same result by placing a cast-iron or other heavy skillet on top of the sandwiches as they are cooking. Taleggio is a ripened, semisoft cow's-milk cheese with a distinctive pungency. For milder flavor, you could substitute either Brie or Bel Paese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat the oil in a large saute pan over medium heat. Add shallot, and cook until soft and translucent, about 2 minutes. Raise heat to medium-high; add mushrooms. Cook, stirring occasionally, until they are soft, golden brown, and most of the juices have evaporated, about 8 minutes. Add thyme or oregano, and season with salt and pepper. Remove from heat.
- Preheat oven to 200 degrees. Heat a griddle or large cast-iron skillet over medium-low heat. Slice bread in half horizontally. Layer each of the bottom halves with mushroom mixture, prosciutto, and cheese. Cover with remaining top bread halves.
- Brush outer sides of bread with oil, spreading it to the edges. Place two sandwiches in skillet or on griddle, and weight with a sandwich press or the bottom of another skillet. Cook until golden brown on first side, 3 to 4 minutes; turn, and continue cooking until other side is golden and the cheese has completely melted, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in the oven while making remaining sandwiches. Serve immediately.
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