Duck Salad Brioche Sandwiches
Serves: 16
 
Ingredients
  • 2 (7.5-ounce) boneless duck breasts
  • ¼ cup mayonnaise
  • 2 tablespoons chopped toasted pecans
  • 1 tablespoon finely chopped celery
  • 1 tablespoon chopped dried cherries
  • 1 tablespoon coarse-grain Dijon mustard
  • ⅛ teaspoon fine sea salt
  • 1⁄16 teaspoon ground black pepper
  • 8 slices brioche sandwich bread
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Brush a medium sauté pan with olive oil. Heat pan over medium heat for 3 minutes.
  3. Using a sharp knife, score duck skin in ¼-inch intervals, being careful not to cut into duck meat. Rotate breast and score again, making a crisscross pattern.
  4. Place duck breasts skin side down in heated pan, cover, and cook for 10 minutes. Turn breasts over and cook for 2 minutes. Transfer duck to prepared rimmed baking sheet, skin side up.
  5. Bake duck for 13 minutes. Let cool for 30 minutes.
  6. Remove and discard skin. Using a sharp knife, coarsely chop duck. Place chopped duck in the work bowl of a food processor. Pulse until finely chopped.
  7. In a medium bowl, stir together duck, mayonnaise, pecans, celery, cherries, mustard, salt, and pepper until thoroughly combined.
  8. Spread a thick, even layer of duck salad onto 4 brioche slices. Top each with a remaining brioche slice to make 4 whole sandwiches.
  9. Using a lightweight serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches creating perfect (3¼-inch) squares. Cut each sandwich diagonally into 4 equal triangles. Keep sandwiches covered with damp paper towels in a covered container, and refrigerate for up to 2 hours before serving.
Notes
Make-Ahead Tip: Duck salad can be made a day in advance, stored in a covered container, and refrigerated.
Recipe by TeaTime Magazine at https://teatimemagazine.com/duck-salad-brioche-sandwiches/