Sandwich with Duck
Sandwich with duck turns two pan-fried breasts into a lunch that feels like a café special. The skin is rendered slowly in a cold pan until crisp, the meat is cooked through and sliced thin, and everything goes onto buttered, toasted sourdough with sweet plum sauce, peppery rocket and cool cucumber. It makes two big sandwiches and takes 35 minutes.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 2
- Per serving
- 640kcal
Cooking the duck for a sandwich with duck
Duck breast carries a thick layer of fat under the skin, which is what makes this lunch so rich. Rendering that fat slowly in a cold pan gives you crisp skin and meat that stays tender. Pour the fat off as it melts, because a pan full of fat will fry rather than crisp the skin.
Cook the duck all the way through, with no pink and clear juices, then rest it before slicing. The rendered fat is worth keeping: strain it into a jar and use it for roast potatoes later in the week.
How to build a sandwich with duck
Tap a time to start a timer.
- Score and season Pat the duck dry with kitchen paper. Score the skin in a criss-cross pattern with a sharp knife, cutting through the fat but not into the meat. Season both sides with the salt and pepper.
- Render the skin Put the breasts skin-side down in a cold, dry frying pan and set it over a medium-low heat. Cook for , spooning off the melted fat into a heatproof jar every few minutes, until the skin is deep golden and crisp.
- Cook through Turn the breasts over and cook for more, until the juices run clear with no pink and a thermometer reads 75°C in the thickest part. Move them to a board and rest for .
- Toast the bread Wipe out the pan, turn the heat to medium and melt the butter. Toast the sourdough for on each side until golden and crisp.
- Assemble Spread the plum sauce over the toast. Slice the duck thinly across the grain, then pile it onto two slices with the rocket and cucumber. Top with the remaining toast, press down gently and cut in half.
Fillings and swaps
The sweetness of plum sauce, the peppery rocket and the cool cucumber balance the richness of the meat. Try hoisin with spring onions and a few coriander leaves for a more crispy-duck-pancake feel, or swap the plum sauce for cranberry sauce at Christmas.
If you want to cook the breasts hands-free, the air fryer duck breast method gives crisp skin without any spitting fat. For a slower dish with duck, there is a pulled duck burger, and a chicken sandwich with curry makes a lighter option for the same lunchtime craving.
Common problems and fixes for sandwich with Duck
- The skin stays flabby and pale.
- The pan was too hot, or the skin was damp. Start in a cold pan over a medium-low heat, pat the skin very dry, and give it the full 10 minutes so the fat has time to melt away.
- The duck is tough and chewy.
- It was sliced straight away or cut along the grain. Rest it for 5 minutes, then slice thinly across the grain so each piece is short and tender.
- The sandwich goes soggy.
- Toast the bread until crisp, spread the plum sauce on the toast rather than on the meat and eat the sandwich straight after assembling it.
Frequently asked questions about sandwich with Duck
What bread is best for a sandwich with duck?
Sourdough is ideal because the crumb is dense enough to hold the sliced meat and sauce. A thick ciabatta or a crusty baguette also works. Toast it first so it stays crisp.
Can you use leftover roast duck?
Yes. Slice the cooked meat thinly and serve it cold, or warm it in a pan until steaming hot. Use leftovers within 2 days of cooking, kept covered in the fridge.
What can I use instead of plum sauce?
Hoisin sauce is the closest swap, though it is saltier, so use a little less. Cranberry sauce or a spoonful of redcurrant jelly also pairs well with duck.
How do you cook duck breast so the skin is crispy?
Start it skin-side down in a cold, dry pan over a medium-low heat. The fat melts slowly and the skin crisps in about 10 minutes.
How did you like the recipe?
4.7 / 5 · 40 ratings
