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Blue Ribbon's Duck Club Sandwich

Bromberg Brothers | Yield: 4 sandwiches
This recipe, from the excellent Blue Ribbon Cookbook, is the Bromberg Brother's twist on a classic club sandwich using flavorful duck instead of turkey. We consider it lunch heaven in the palms of your hands.
Photo by Quentin Bacon © Recipe Blue Ribbon's Duck Club Sandwich

Ingredients

  • 4 Muscovy duck breasts, about 8 ounces each
  • Kosher salt and freshly ground black pepper
  • 1/2 cup mayonnaise
  • 12 slices raisin bread, toasted
  • 4 slices Applewood Smoked Bacon, cooked and crumbled
  • 2 cups shredded iceberg lettuce
  • 2 small tomatoes, thinly sliced
  • 1 small red onion, thinly sliced

Preparation

  1. Preheat oven to 400 degrees F.
  2. Using a sharp knife, score the fat of the duck breasts in a cross-hatch pattern, being careful not to cut the meat. Season generously. Heat a large skillet over medium-high heat until very hot. Sear the duck breasts, skin side down, until the skin browns and the fat renders, about 8 minutes. Place the duck, skin side up, on a rimmed baking sheet. Roast until an instant read thermometer inserted into the thickest part of the breast registers 140 degrees F, about 15 minutes. Remove from the oven and allow to rest and cool. Once cooled, slice very thin against the grain.
  3. To assemble the sandwich, spread 1 tablespoon mayonnaise on each of 4 slices of toast and sprinkle with half of the bacon. Divide the lettuce evenly among the breast slices then top each with half of the sliced duck. Top with second layer of toast and spread the remaining mayonnaise over the slices. Sprinkle with the remaining bacon. Top with tomato, onion, and the remaining duck. Cover the sandwiches with the remaining slices of toast, cut into quarters and serve with your favorite potato chips.