Duck Sandwich with Mustard Aioli
The best sandwiches are made with last night's leftovers. Made a mustard aoli and a slaw to go with the duck.
Servings 1
Ingredients
- 1 Duck Breast sliced
- 1 slice of Red and Green Cabbage
- 4 slices Manchego Cheese
- 1 Bread Roll
Mustard Aioli
- 1/4 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 1 - 2 teaspoons honey
- Kosher salt and freshly ground black pepper
Cole Slaw Dressing
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons lemon juice
- 1 - 2 teaspoons celery salt
- 1 teaspoon coriander
- 1 teaspoon oregano
- 1 teaspoon black pepper
Instructions
Cole Slaw
- Mix the spices and the wet ingredients.
- Drop in the sliced cabbage and mix around. Set aside.
Mustard Aioli
- Whisk together all the ingredients and set aside.
Duck Sandwich
- Begin by grilling the duck breast skin side down on medium high heat in a skillet.
- Cook for maybe 2 minutes per side. Remove from pan.
- Add the bread, crust side down, into the fat that rendered in the skillet.
- Using a sandwich press, push down on the top of the bread pieces to flatten and to get a crispness.
- Place bread on a baking tray and top one half of the sandwich with cheese.
- Place in a 325 degree oven for 2 minutes until the cheese melts.
- Next, generously spread the mustard Aoli over the cheese.
- Add as much slaw as you like.
- Add the duck breast and close the sandwich.
- Serve and enjoy!