Looking in the lunchmeat section of the market, you’ll see turkey and chicken, but no sliced duck. There’s no question duck is more expensive, and generally considered a “treat” food by many, which is why we only have two poultry options. Nonetheless, you can make yourself, friends, and/or family a fantastic duck sandwich with less fuss than you might expect.
First, the brass tacks. Unless you buy a frozen duck breast, you will need to use your duck within three days of purchase. Keep it in the coldest part of your refrigerator until you’re ready for grilling. You want a bird whose skin looks glistening, but not slimy.
Tip: Duck is dark meat, so you have to be very careful not to dry it out. The best doneness is medium-rare.
This recipe calls for fresh mozzarella, but you can substitute Burrata if you wish.
Duck Breast Sandwich
Ingredients
- 1 Duck breast
- Kosher salt
- Fresh ground pepper
- Garlic powder
- Beefsteak tomato (sliced)
- Orange flower honey
- Fresh basil leaves ((no stem))
- Aged balsamic vinegar
- Fresh Mozzarella cheese (sliced)
- Ciabatta bread
Instructions
- Prepare your grill waiting until the coals are lightly dusted with grey powder.
- Unwrap your duck and pat it dry.
- Sprinkle it lightly with salt, pepper, and garlic powder on both sides.
- Lay the duck into an iron skillet skin down.
- Put the skillet on the grill and cook the duck just until the skin is crispy.
- Flip the bird over.
- Close the grill and continue cooking for 20 minutes. You’re looking for an internal temperature of 130 F.
- Remove from the heat and rest the duck.
- Once cooled enough for handling, slice the duck thinly.
- Slice open the ciabatta bread.
- Put down a layer of beefsteak tomatoes.
- Drizzle them with a bit of honey.
- Top with basil leaves, a splash of balsamic, and mozzarella.
- Warm the sandwich briefly on the grill so the mozzarella melts.