|Sliced duck breasts and sprouts cooked in duck fat make a delicious sandwich|
I know this sounds like a strange combination to include on a sandwich but it really did work a treat and it's a perfect idea for a fairly light and quick to prepare dinner, perhaps on a weeknight after work. The idea came about firstly when I had been working on a project regarding how to get kids to eat Brussels sprouts and secondly when I was given a fresh duck breast to use. Originally, I was going to cook the duck breast and sprouts exactly as described below and serve them more conventionally with roast potatoes - but then I came up with this concept.
|Duck breast fillet|
Ingredients (Serves Two)
1 large duck breast fillet
6 to 8 medium Brussels sprouts
Salt and pepper
4 slices wheat, spelt and rye loaf (or similar, ultra fresh bread)
|Starting to gently fry duck breast fillet|
Start by bringing a pan of salted water to a rolling boil. Add the sprouts and simmer for three minutes only to part cook. Drain and leave to cool.
Pierce the skin of the duck breast several times with a fork but be sure not to damage the flesh. Season on both sides with salt and pepper.
Lay the duck breast skin side down in a cold, dry, non-stick frying pan. Put the heat on at low. As the fat starts to escape the duck breast, slowly increase the heat to high. Fry on the skin side for twelve minutes.
|Duck breast fillet is left to rest|
Reduce the heat under the pan to low to medium and turn the duck breast on to its flesh side. Fry for five more minutes. Lift to a chopping board with cooking tongs and leave to rest.
|Frying Brussels sprouts in duck fat|
Cut the Brussels sprouts in half, down through the centre. Add them to the pan with the hot duck fat and stir fry over a medium heat for two or three minutes.
|Sliced duck breast fillet|
Moderately thinly slice the duck breast across the grain. Remember that you will require enough slices to cover two slices of bread.
|Duck breast slices are laid on one slice of bread|
Lay the duck slices on two of the bread slices followed by the brussels sprouts, flat sides down. Add the top slices of bread and cut to serve.
|Duck breast and Brussels sprouts sandwich|