Sunday Brunch

Duck sandwich recipe

Simon Rimmer sandwiches duck breasts with chilli and cheese in his unusual starter on Sunday Brunch

Serves 6

INGREDIENTS

  • 3 skin-on duck breasts
  • 1 red onion, sliced
  • 175g 'Lord of the Hundreds' ewe's milk cheese, thinly sliced
  • 2 tbsp chilli sauce


For the salad

  • 125g mayonnaise
  • 1 tbsp curry paste, let down with hot water
  • ½ red cabbage, sliced
  • 1 red onion, sliced
  • ½ celeriac, grated
  • 100g peanuts, toasted


To serve

  • Crusty French bread

Method

  1. Score the duck skin in a criss-cross pattern, then cut each breast in half across the middle.

  2. Lay half the duck pieces skin-side down on a board, then cover each with onion, cheese and chilli sauce. Top each stack with another piece of duck, skin-side up.

  3. Secure with soaked cooking twine, then griddle or barbecue over a medium heat for 6-8 minutes, turning every couple of minutes.

  4. To make the salad, beat the mayonnaise and curry paste together then mix with the vegetables and peanuts.

  5. Cut each 'sandwich' in half and serve with the salad and crusty French bread.

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Sunday Brunch

Next episode: Sunday 20 April 9.30AM on Channel 4

Last Broadcast: Sunday 13 April 9.30AM

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