Duck Sandwich

Duck Sandwich

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Duck Sandwich

wine WINE PAIRING
Spatlese Riesling from Rheingau or Gewürztraminer from Alsace

Duck breasts make delicious sandwiches, especially when paired with a quick and easy coriander mayo and roasted fennel bulb.

INGREDIENTS
  • ½ Duck Breast per serving
  • 1 tbsp Coriander Seeds
  • ½ cup Mayonnaise (homemade mayonnaise or your favorite brand)
  • 1/8th of a Fennel Bulb per serving
  • Lemon Juice to taste
  • Parsley
  • Demi-Baguettes, Brioche Rolls or Hoagie Rolls

DIRECTIONS

  • Some New Task of the Recipe:
1

Preheat your oven to 375 degrees.
2

Cut the fennel bulb in half and pull apart into sections. Lightly coat them with salt, pepper, and oil. Put them into a baking dish and roast in the oven until tender.
3

Render the fat from the duck breasts. (how to render duck breasts)
4

Make the coriander mayo: Lightly toast the coriander seeds in a dry pan, just until they become aromatic. Be sure to keep the pan moving and not to leave them unattended…they burn easily.
5

Grind the toasted coriander (how to grind whole spices).
6

Stir the ground coriander into the mayo, add lemon juice to taste, and reserve.
7

Get some canola oil in a cast iron skillet very hot, and add the rendered duck breast. Sear the breast on both sides to develop a nice crust.
8

Brush the buns with the reserved duck fat. Grill or toast them.
9

Spread coriander mayonnaise on the bun, slice and add the duck breast. Top the duck breast with the pickled carrots, roasted fennel bulb, and parsley to taste. Serve.
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