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
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
- Preheat oven to 400°. Line a rimmed baking sheet with foil.
- Brush a medium sauté pan with olive oil. Heat pan over medium heat for 3 minutes.
- 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.
- 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.
- Bake duck for 13 minutes. Let cool for 30 minutes.
- 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.
- In a medium bowl, stir together duck, mayonnaise, pecans, celery, cherries, mustard, salt, and pepper until thoroughly combined.
- Spread a thick, even layer of duck salad onto 4 brioche slices. Top each with a remaining brioche slice to make 4 whole sandwiches.
- 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.
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.
Linda