Smoked Duck Salad Sandwich With Grapes and Jicama

Name: Smoked Duck Salad Sandwich With Grapes and Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup skinned, smoked duck breast, cut into half-inch pieces (see note); 1 tablespoon diced red bell pepper; 1 tablespoon diced yellow bell pepper; 1 tablespoon diced carrot; 2 tablespoons julienne strips of jicama; 1 tablespoon diced chayote; 2 tablespoons red seedless grapes, cut into small slivers; 3 tablespoons blanched Sugar Snap or English peas; 4 tablespoons roasted pine nuts; 1 egg yolk; 1/4 teaspoon salt; Juice of half a lemon; 1 small shallot, diced; 2 tablespoons chopped fresh green coriander; 1 teaspoon chopped chives; 1 teaspoon chopped parsley; 1/2 cup olive oil; 1/2 cup vegetable oil; Additional salt and freshly ground black pepper to taste; 4 (or 8) slices of whole-grain bread, such as honey-wheat or wheat-berry

Servings: persons

1 cup skinned, smoked duck breast, cut into half-inch pieces (see note)
1 tablespoon diced red bell pepper
1 tablespoon diced yellow bell pepper
1 tablespoon diced carrot
2 tablespoons julienne strips of jicama
1 tablespoon diced chayote
2 tablespoons red seedless grapes, cut into small slivers
3 tablespoons blanched Sugar Snap or English peas
4 tablespoons roasted pine nuts
1 egg yolk
1/4 teaspoon salt
Juice of half a lemon
1 small shallot, diced
2 tablespoons chopped fresh green coriander
1 teaspoon chopped chives
1 teaspoon chopped parsley
1/2 cup olive oil
1/2 cup vegetable oil
Additional salt and freshly ground black pepper to taste
4 (or 8) slices of whole-grain bread, such as honey-wheat or wheat-berry

1
In large mixing bowl, combine duck breast pieces with remaining salad ingredients.
2
Set aside while making coriander mayonnaise.
3
To make the mayonnaise, place first seven ingredients in a small mixing bowl and whisk to blend.
4
Combine olive oil and vegetable oil, and slowly, drop by drop, pour into bowl, whisking continuously.
5
As the mayonnaise thickens, you may increase the volume of oil, so that by the end it is coming in a thin but constant stream.
6
When all the oil has been incorporated, continue whisking for 15 seconds.
7
Or make the mayonnaise in a blender or food processor.
8
Blend egg yolk, salt and lemon juice, and incorporate the oils as above, starting with drops and building up to a thin but steady stream.
9
When all the oil is incorporated and the mayonnaise is thick, remove from blender or processor and stir in chopped seasonings.
10
Stir half a cup of mayonnaise into duck mixture and taste for seasonings, adding salt and pepper if desired.
11
Toast bread slices, if desired, before making sandwiches.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup skinned, smoked duck breast, cut into half-inch pieces (see note), 1 tablespoon diced red bell pepper, 1 tablespoon diced yellow bell pepper, 1 tablespoon diced carrot, and more.

Yes, Smoked Duck Salad Sandwich With Grapes and Jicama falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!