Roasted Duck Focaccia Bread

1 loaf focaccia bread (about 16 ounces), sliced horizontally
1 whole roast duck (about 1.5 to 2 pounds) remove meat and skin off bone and cut into smaller pieces (can be found in Chinatown)
1 large block (8 ounces) Gruyere cheese, grated
1 bunch green onions, finely chopped
1 large carrot, peeled and grated

Cheese Spread:
1 large Maui onion
12 large basil leaves
3/4 cup light mayo
1/2 cup grated Gruyere cheese

Hoisin Sauce:
2 teaspoons olive oil
2 large garlic cloves, minced
1/2 cup hoisin sauce (can be found at most supermarkets)
1 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon rice vinegar
1/2 teaspoon sesame oil

Cheese Spread:

1. Combine onion and basil leaves in a food processor until finely chopped.
2. Drain excess water in a sieve.
3. Mix all of ingredients together in a bowl; cover and refrigerate.

Hoisin Sauce:

1. Heat vegetable oil in a small saucepan and cook garlic over low heat until fragrant, about 2 minutes.
2. Add hoisin sauce, soy sauce, ketchup, rice vinegar and simmer over medium-low heat, stirring continuously, until thickened, about 3-5 minutes.
3. Remove from heat and stir in sesame oil.
4. Set aside and let cool for 5-10 minutes.

Preparing the Duck and Bread:

1. Preheat oven to 325°F.
2. Place bread onto a cookie sheet and spread a fine layer of cheese spread all over the bread.
3. Place in oven and bake for 15 minutes.
4. Take bread out of the oven and spread duck evenly on top.
5. Drizzle hoisin sauce generously over the duck.
6. Sprinkle about 2 cups of cheese and then green onions and carrots on top of bread.
7. Place bread back in the oven and bake until all the cheese is melted (about 10 minutes).
8. Cut into appetizer pieces and serve hot.

Makes 15-20 servings.

Approximate Nutrient Analysis per serving (based on 15 servings):
250 calories, 14 g fat, 4.5 g saturated fat, 35 mg cholesterol,500 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g sugar, 12 g protein