Seasonal Chef: Quick Fixes

Even though the season is over, weekend entertaining and the fabulous produce here on the East End is still abundant.

Here’s an excellent evening meal to have at the ready when you’re not sure what time your guests will arrive. It’s elegant, tasty, and perfect for the occasion.

Slice the tomatoes and onions and sear the duck breasts ahead of time. All that needs to be done is to warm up the duck breast and toast the bread. Serve soup first, followed by this elegant duck sandwich with a glass of your favorite red wine and fresh peaches with berries and ice cream for dessert. Bon appétit!

Pan Seared Breast Of Duck With Heirloom Tomatoes, Onion & Arugula On Toasted Whole Grain Bread

(Serves 4 to 8)

2 whole breasts of duck cut in half, (four filets, with skin)

2 tablespoons freshly ground mixed peppercorns

1/2 teaspoon whole allspice,

1 teaspoon juniper berries

Coarse sea salt

For the sandwich:

2 slices thick whole grain artisan bread, toasted

2 large or 4 medium firm ripe heirloom tomatoes, sliced thin

1 large red onion, sliced thin

About 3 cups, baby arugula, washed

2 tablespoons mayo or unsalted butter for spreading

For the sauce:

3 shallots, chopped

2 tablespoons brandy or ruby port

2 tablespoons unsalted butter

To prepare:

At least 2 hours ahead, coarsely grind the peppercorns, whole allspice and juniper berries together.

Using a boning knife, cut crosshatch slits in the fat (but not into the meat) of the duck breasts.

Rub well with pepper mixture and refrigerate overnight, or let stand at room temperature for at least 2 hours.

Sprinkle coarse sea salt on the bottom of a large heavy skillet and cook over moderate heat.

Place the skin side of 2 filets of the duck breast down in the skillet and sauté, spooning off excess fat as it accumulates in the pan until the skin is crisp and brown, about 5 to 8 minutes, Turn and sear the other side, about 1 minute.

Transfer to an ovenproof plate or baking dish.

Continue with the remaining duck.

To make the sauce: drain off all but a little of the duck fat and reserve it for another time.

Add shallots to the pan and sauté quickly until aromatic and translucent.

Warm the port in a small cup and add to the pan.

Ignite the port with a long fireplace match.

When the flames subside, swirl in butter, taste and set aside.

Reheat just before serving.

Meanwhile, slice the bread and set aside.

Cut tomatoes and onion into slices that will fit on the bread and set aside.

Preheat the oven to 450 degrees.

About 10 to 12 minutes before serving, place the duck breast in the hot oven and bake until hot, about 8 minutes.

Duck is considered a red meat so do not overcook it.

Rare is the most tender. (For well done, add a bit of chicken broth in the bottom of the pan when you reheat.)

Let duck rest about 5 to 6 minutes and slice against the grain.

Final assembly:

Toast the bread, spread butter or mayo on the toast.

Top the toast with arugula, then tomato slices, then onion slices and finally, sliced duck.

Drizzle a teaspoon of hot sauce over the duck and serve open-faced on dinner plate.