Sliced Duck Breast Panini with Brie and Arugula


Sliced Duck Breast Panini

Servings: 2

Prep Time: 5 min (10 – 20 if searing/grilling duck)

Cooking Time: 4 – 5 min


  • Duck Breast: 4 – 6 slices, seared or grilled*
  • Bacon: 4 – 6 strips, cooked (optional)
  • Arugula: 1/2 cup
  • Brie: 4 slices
  • Italian bread: 4 slices
  • Cherry Preserves: 2 tbsp
  • Olive Oil: 2 tbsp

*If your local market doesn’t carry duck, check your nearest Asian food market or look into purchasing from an online source.


  1. Sear or grill duck breast. If this is your first time cooking duck, check out A Spicy Perspective’s guide to searing the perfect duck breast: After it’s cooked, cut into slices.
  2. Line all 4 bread slices with brie. Cheese on the top and bottom of the sandwich will help hold things together while framing flavors within.
  3. On two of the cheese-lined bread slices, distribute ingredients equally, layering arugula, duck, bacon (if using) and cherry preserves. Top with remained cheese-lined bread slices.
  4. Drizzle or brush olive oil mixture over both sandwiches.
  5. If using a panini grill, toast 4 – 5 min. For stovetop, lightly grease a skillet and press sandwiches over medium-high heat, flipping after 2 – 3 min or when bottom is golden brown. You’ll know it’s done when the cheese is melted and both sides are browned gold.
  6. Remove from grill, cut each sandwich in half, serve, and enjoy!

NOTES: Feel free to get creative! Experiment with adding a dash of salt and pepper or thin spread of mayonnaise. This recipe was adapted from New York Family’s Smoked Duck & Brie Panini

Check out all of our recommendations for the best panini presses here!


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