Here are the two recipes of mine that I discussed on the Larry Meiller show today (November 22, 2023).  These are both really delicious, and you can make them any time.  The Big Duck Sandwich can be adapted for lots of other meats, too (bear, goose, venison, as well as beef, pork, etc.).  As I mentioned on the show, just make sure to slice the meat as thinly as possible.  (You don’t want any big chunks of meat that are hard to bite into.)  Two other tips:  Don’t use a loaf of bread that is too crusty or chewy.  And score the top of bread for nice-sized portions before you bake it.

Big Duck Sandwich with Caramelized Onions and Wisconsin Cheddar

1 tablespoon olive oil
2 large onions, sliced thinly
½ teaspoon dried thyme
½ cup chicken stock or broth
1 tablespoon olive oil
1 pound trimmed duck breasts
Salt and pepper to taste
2 tablespoons Dijon mustard
4 tablespoons butter, room temperature
½ cup minced parsley
1 loaf French or Italian bread
1/2 pound sliced cheddar

Method:  Cook the onions with the olive oil and thyme until the onions have caramelized. Add the stock and reduce to dry. Season with salt and pepper. Cool a bit. Meanwhile, preheat the grill or broiler. Rub the tablespoon of oil on the duck breasts and season with salt and pepper. Grill the duck breasts to medium. Let rest before slicing. Slice thinly at an angle. Combine the Dijon with the butter and parsley and stir until smooth. Slice the loaf of bread in half lengthwise in order to make a sandwich. Slather the top of the loaf with the butter mix. Slather the onions on the bottom half of the loaf. Top with thinly sliced duck and sliced cheddar. Wrap in deli paper then foil. Warm until the cheese melts on the grill turning occasionally or use a 350-degree oven. Remove the foil and slice into individual servings.

This is the delicious fish dip I mentioned on the show.  And one tip that I also mentioned: Go through your fish multiple times to make sure you catch (and take out) any small bones.  Your guest will appreciate that – and so will you!

Sidie Hollow Panfish Mousse

4 cups water
2 teaspoons lemon juice
Freshly ground pepper to taste
1 pound panfish filets from any clean fresh water WI lake
1 tablespoon onion flakes
4 ounces cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Zest of one half lemon
Salt and pepper to taste
Minced parsley for garnish

Method:  Place the water, lemon juice and pepper in a skillet or pot. Bring to a boil, reduce the heat to a simmer. Add the fish filets and cook gently until they begin to curl and just begin to flake. This could be as soon as a minute and a half. Drain well and spread the filets out on a plate or tray. Sprinkle with the onion flakes and gently mix. Combine the cream cheese, sour cream, mayonnaise, Dijon, garlic powder and lemon zest. Stir well to make it as smooth as possible. Fold in the cooled fish filets. Place in a nice bowl and garnish with minced parsley. Serve with crackers, cucumber slices or warmed French bread. This is also good in an omelet or on a baked potato. Or just sit with a bag of potato chips and eat it out of the mixing bowl.

Chef Joel