Duck Salad Brioche Sandwiches

Duck Salad Brioche Sandwiches

Boneless duck breasts replace the usual chicken in the salad filling of these marvelous tea sandwiches that are studded with toasted pecans, celery, and dried cherries. Pictured with our Cucumber-Tarragon Fleur-de-Lis Canapés.

Duck Salad Brioche Sandwiches
Serves: 16
  • 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
  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.
Make-Ahead Tip: Duck salad can be made a day in advance, stored in a covered container, and refrigerated.



  1. Customer Service, I found the recipe that I want to use at my Ladies Auxiliary Spring Tea on your site after searching over twenty sites unsuccessfully. Even more impressive-it was on the first page. Thanks. Hope that the guests enjoy it.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.