Pastrami-spiced Duck Breast Reuben

Ingredients

• Servings: 2
• 2 skin-on, boneless duck breast halves
• rub:
• 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
• 1/2 teaspoon dry mustard
• 1 pinch cayenne pepper
• mustard dressing:
• 1/2 cup olive oil
• 1/4 cup sherry vinegar
• 2 tablespoons dijon mustard
• salt and ground black pepper to taste
• reuben:
• 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
• 1/4 cup shredded swiss cheese

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 8 hrs 40 mins


• cut shallow slashes diagonally across the fat-side of each duck breast to create cross-hatch marks.
• 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.
• pat excess rub off of duck with paper towels. season on all sides with kosher salt.
• 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.
• 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.
• 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.
• 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.