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Smoked Steakhouse Duck Breast Sandwich
WILDFLOUR'S COTTAGE KITCHEN32Ingredients
┅Seconds
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Ingredients
US|METRIC
2 SERVINGS
- 2 boneless duck breast (brined then skin scored)
- 1 cup apple juice
- 1 Tbsp. kosher salt (or brine)
- 1 Tbsp. wasabi powder (also called "green horseradish powder")
- 1 Tbsp. garlic powder (quality)
- 1/2 Tbsp. coarse ground black pepper
- 1 tsp. ground rosemary
- 1/2 tsp. Herbs de Provence (dried)
- 1/4 tsp. dried thyme
- 1 tsp. kosher salt
- 2 slices butter (soft, about 1 Tbl. total)
- 2 Tbsp. butter
- 1 sweet red pepper (such as cubanelle or bell)
- 1 medium sweet onions
- 8 oz. crimini mushrooms (fresh, halved)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves (finely minced)
- 2 white wine (I used 1 Tbl. but you can add a little more if you like)
- salt
- pepper
- 4 slices brie cheese (double-cream)
- 1/2 cup crumbled blue cheese (or as desired)
- 4 slices bacon (peppered and oven-baked duck)
- 2 hoagie rolls (long)
- butter (garlic herb)
- 2 handfuls baby spinach leaves
- au jus (beef, for dipping, I used canned consommé, warmed with a little garlic herb butter, optional)
- 1/3 cup sour cream (thick)
- 1 1/2 Tbsp. horseradish (prepared extra hot)
- 1/8 tsp. Worcestershire sauce
- 1/16 tsp. kosher salt
- coarse ground black pepper
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