Hot Duck On Rye
|Chinese barbecued duck/1/2 cup homemade chicken broth/canned regular-strength chicken broth||1 (With Accompanying Juices)|
|Rye bread slice||4 , toasted|
|Lightly packed watercress sprigs||2 Cup (32 tbs), washed and crisped|
Using a sharp knife, cut peel and all white membrane from oranges; set oranges aside.
Drain any juices from inside duck and combine with juices that come separately; set aside.
Pull meat from duck (reserve carcass for making broth, if desired).
Pull duck skin and fat from meat; coarsely shred meat and set aside.
With a sharp knife, cut skin into thin strips.
Place in a 10- to 12-inch frying pan and cook over medium heat, stirring, until crisp, 7 to 10 minutes.
Remove skin from pan and drain; discard fat in pan.
Add reserved juices to frying pan and bring to a boil over high heat.
Reduce heat to low and add duck meat; cover and warm duck until heated through, 3 to 5 minutes.
Meanwhile, spread each slice of toasted bread with mayonnaise and mustard; top with watercress.
Thinly slice oranges crosswise to make 12 pieces.
Lift duck from juices and place equal portions on each bed of watercress.
Top each sandwich with 3 slices of orange, then sprinkle with crisp duck skin.
Pour hot juices into a small bowl and offer to spoon over each sandwich.