Pastrami-Spiced Duck Breast Reuben

Pastrami-Spiced Duck Breast Reuben

by Isabella Lucas 1 year ago
0 (0)
15 minutes
1035.5 kcal
34.4 g carbs
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Description

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I've wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I'm going to say, way, way better.

Ingredients
  • 2 skin-on, boneless duck breast halves
  • 1 tablespoon olive oil
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons kosher salt, or more to taste
  • 1 teaspoon smoked paprika
  • ½ teaspoon dry mustard
  • 1 pinch cayenne pepper
  • ½ cup olive oil
  • ¼ cup sherry vinegar
  • 2 tablespoons Dijon mustard
  • salt and ground black pepper to taste
  • 2 cups chopped green cabbage
  • 2 tablespoons Russian salad dressing, or more to taste
  • 1 teaspoon vegetable oil, or as needed
  • 2 slices rye bread
  • ¼ cup shredded Swiss cheese
Directions
  1. 1. Cut shallow slashes diagonally across the fat-side of each duck breast to create cross-hatch marks.
  2. 2. Whisk 1 tablespoon olive oil, 1 tablespoon black pepper, coriander, 1 teaspoon kosher salt, paprika, dry mustard, and cayenne pepper together in a large bowl until a wet-rub consistency. Rub spice mixture onto all sides of duck breasts. Set duck into bowl, cover the bowl with plastic wrap, and refrigerate, 8 hours to overnight.
  3. 3. Pat excess rub off of duck with paper towels. Season on all sides with kosher salt.
  4. 4. Whisk 1/2 cup olive oil, sherry vinegar, Dijon mustard, salt, and black pepper together in a bowl until creamy and smooth. Toss cabbage and Russian dressing together in a separate bowl.
  5. 5. Heat vegetable oil in a skillet over medium-high heat. Cook duck, skin-side down, in hot skillet until skin is crispy and caramelized, 5 to 6 minutes. Reduce heat to medium, flip ducks breasts, and cook until pink in the middle and meat springs back when touched, about 5 minutes more. Remove to a plate to rest. Pour rendered duck fat from the skillet through a strainer into a bowl.
  6. 6. Heat 1 tablespoon reserved duck fat in a nonstick skillet over medium heat. Place bread in skillet and cook until lightly toasted, about 1 minute. Flip bread slices and cook until toasted on the other side, about 1 minute more. Sprinkle cheese on each piece of bread, flip slices, and cook until cheese is melted and crisped, about 30 seconds.
  7. 7. Slice each duck breasts into 5 pieces. Place each piece of toast on a plate and top with sliced duck breasts. Drizzle Dijon mustard mixture over the top and serve with cabbage.
Nutrition Facts
serving: 2 servings
calories: 1035.5 kcal
carbohydrates: 34.4 g
protein: 32.3 g
saturated fat: 17.3 g
cholesterol: 133.5 mg
sodium: 2872.5 mg
fiber: 6.6 g
sugar: 7.9 g