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1
Spread softened butter on both sides of each slice of bread.
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2
Grill on each side 1 minute or until toasted, but not too dark.
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3
Spread 4 slices of bread with cashew butter and the remaining 4 with pepper jelly.
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4
Warm the duck meat and onions in a 400F oven for about 5 minutes.
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5
Divide the meat and onions among the 4 sandwiches.
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6
Season with salt and pepper.
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7
Put the sandwiches together and slice in half.
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8
Serve with Apple-Celery salad.
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9
Roast the cashews and peanuts for about 7 minutes at 350F; cool completely.
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10
In a food processor, puree the nuts, honey, molasses, and a pinch of salt.
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11
Then add the softened butter and puree.
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12
Add a splash of warm water, if necessary, to thin the mixture to a spreadable, creamy texture.
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13
Keep in mind that cashew butter will be soft while it is warm and will stiffen up as it chillsit should be at room temperature when spreading it on the sandwiches.
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14
Toss the onions with the olive oil, and a little salt and pepper.
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15
Grill, broil, or roast for about 5 minutes, until wilted.
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16
Peel, core, and thinly slice the apple.
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17
Slice the celery hearts thinly on the diagonal.
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18
In a medium bowl, toss the apple and celery with the shallot, olive oil, vinegar, and salt, to taste.
