Duck Reuben Sandwich
I like to follow the mantra "set it and forget it" with this recipe. We're all busy, right? And the two most important steps to making these delicious sandwiches involve waiting. Pop the duck breasts in the brine, tuck them in the back of the fridge, and remove the meat in a few days, then toss them...
- Servings: 4
Source: themeateater.com
Ingredients
- Duck Brine
- duck breasts, skin on
- qts. water
- brown sugar
- coarse kosher salt
- #1 pink curing salt
- Three garlic cloves, crushed
- pickling spice mix
- Optional spices: fennel seed, dried herbs, dried mushrooms, cardamom
- Duck Braise
- Brined duck breasts
- qt. water or game stock
- each carrot, celery, onion, roughly chopped
- garlic, crushed
- pickling spice blend
- A few dried porcini mushrooms
- Thousand Island Dressing
- mayonnaise
- ketchup
- dill pickle relish
- white onion, minced
- apple cider vinegar
- Worcestershire
- cracked black pepper
- Reuben Sandwiches
- Brined and slow-cooked duck breasts
- Sauerkraut
- Pumpernickel bread
- Pepperjack cheese
- Swiss cheese
- Duck fat or butter