Sándwich francés de pato estofado

Place the cherries in a nonstick sauce pot. Pour in 1 1/2 qt. of braising liquid to just cover the cherries. Bring to a boil. Simmer 3-4 minutes until the cherries are soft and plump. Place in a strainer. Allow to drain. Rough-chop the cherries. Reserve braising liquid for dipping. Place both in separate storage containers. Cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

Para prepararlo a la carta:

1. Place 4 oz. of duck, 2 oz. of braising liquid and 1 oz. of cherries in a nonstick sauté pan. Bring to a boil. Cook until the liquid has completely reduced. Season to taste with salt and pepper.

2. Slice a loaf of bread in half lengthwise. Spray the inside of both halves with pan spray. Place the bread, oiled-side down, on a heated flat-griddle. Cook until golden-brown. Spread 1 Tbsp. of mayonnaise on the bottom half of the bread.

3. Spread the duck and cherries out on top of the mayonnaise. Sprinkle 2 Tbsp. of blue cheese on top of the duck. Place under a heated salamander to warm and melt the cheese. Place the top on the sandwich.

4. Place a 4 oz. ramekin of warmed braising liquid on the backside of a warmed serving plate. Place the sandwich on the plate next to the ramekin.