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Pan Roasted Duck Breast with Applewood Smoked Bacon, Lettuce & Tomato Sandwich
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Prep Time:
30 minutes
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Cook Time:
45 minutes
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Total Time:
75 minutes



1 oz. canola and olive oil, mixed

2 ea. sweet onions, small dice

4 Tbsp. balsamic vinegar

3 Tbsp. brown sugar

Salt and ground black pepper, to taste


4 ea. potatoes, sliced very thin

As needed, oil to deep fry in


2 Tbsp. Dijon mustard

2 Tbsp. whole grain mustard

4 Tbsp. mayonnaise

Salt and ground black pepper, to taste


3 ea. duck breast, boneless (6-8oz)

1 Tbsp. canola oil

Salt and ground black pepper, to taste


8 ea. whole grain bread, sliced

8 ea. applewood smoked bacon, thick sliced, cooked crispy

2 ea. tomatoes, vine ripe, sliced

1 ea. lettuce, butter leaf, washed

Salt and ground black pepper, to taste



Heat a sauté pan over medium, add the oils and onions. Cook until caramelized. Add the balsamic vinegar and reduce until almost dry. Add the brown sugar and cook until the sugar starts to caramelize. Season with salt and pepper.


Using a mandoline, thinly slice the potatoes and place in cold salted water. Let soak for 30 minutes.

Heat 3” of oil in a large pot to 300 degrees F. Use a pot large enough where the oil is at least 2-3 “ below the rim to allow for expansion of the oil.

Drain the potatoes and dry thoroughly with paper towels.

Deep fry the potatoes in small batches, cooking until golden brown, approximately 3-4 minutes. Carefully stir the potatoes while frying to ensure even cooking. Do not over fill the pan.

Remove the potatoes with a slotted spoon or mesh spider skimmer. Drain well on a pan with a rack and paper towels. Season with salt while hot. Let cool.


Combine all ingredients in a bowl. Season with salt and pepper.


Score the skin of the duck. Season with salt and pepper. Let sit for 15 mins.

Heat a sauté pan over medium low heat. Add canola oil. Place duck breast in pan, skin side down. Allow the fat the render slowly until the skin is golden brown. If cooked too quickly, the duck breast will shrink. Cook on one side only.

When ready to serve, heat a sauté pan over medium high heat. Add ½ Tbsp. oil and place the duck breast in the pan, meat side down. The meat should sizzle when added. Place in a hot oven and let cook for a few minutes until the duck is medium rare. Remove from oven and let rest for 10 mins.


Spread both slices of bread with the Mustard Aioli. On the bottom slice of bread, spread a layer of Sweet Onion Jam. Place a few slices of duck breast on the jam, then top with the bacon. Place the sliced tomatoes on top of the bacon along with a piece of lettuce. Place the other slice of bread on top.

Serve with the homemade potato chips.


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