A Duck BLT, Gluten Free

by Jenn on February 27, 2011

in Dairy Free,Gluten Free,Meats

Duck BLT, Gluten Free

After a year of living en Suisse, I think we’ve finally adapted to the difference in prices of materials compared to the U.S.  Some items are a markedly better deal, such as the amazingly creamy and rich yogurt, which I would not think it odd if you had the sudden desire to pour it into a glass and take a drink.   I love that bio (organic) goods are often within the same price range as their conventional counterparts, or at least don’t cost twice as much.  And some things, like many meats, are definitely a bit pricier.  Last weekend though, I made an amazing discovery – duck and beef aren’t really that different in cost here, an absolutely great thing to know!  My husband really wanted me to get some steak to cook for him, and upon my awesome realization, I knew I had to get some duck for me – because if I ever have to choose, all other things being equal, well, duck is one of my favorite meats ever and it isn’t really a diffcult choice.

So last Sunday, I made myself a quick grilled sandwich, a BLT with an extra of sliced duck.  An afternoon lunch of luxury, for no reason whatsoever.  Sometimes, it’s good to treat yourself for nothing in particular.  We all spend so much time making sure we can live up to the pressures put upon us in our day to day lives, and it’s easy to forget to reward yourself once in a while.  For me, a fancy sandwich did just the trick – and I had the most awesome leftovers for making lunch to bring to work from it too :)

Also submitted to Slightly Indulgent Tuesdays

[print_this]

Duck BLT
Cooking duck instructions adapted from Food Network

Prep time: 5 min – most of time is in cooking the duck
Total time: around an hour
Yield: 4 sandwiches
Ingredients 

  • one 250g (near 1/2 lb.) duck breast
  • salt and pepper
  • a couple tbs. butter*
  • 8 slices of your favorite bread – we used our favorite GF bread
  • mustard
  • 8 slices of bacon, the kind you like cooked the way you like
  • 2 tomatoes, sliced
  • head of romaine lettuce
  • 1/2 cup of alfalfa sprouts

*can be dairy free if you use a DF butter substitute

Instructions

  1. Preheat an oven to 160C (350F). Score the fat on the duck with a knife, and season the meat with salt and pepper. Heat up an oven-safe pan on fairly high heat, and sear fat side down until the fat is done rendering and the skin is brown. Then flip and cook a few more minutes.
  2. Drain the fat (but don’t toss it, it’s great to use for many things!) and transfer the pan from the stove to the oven and let roast until desired doneness (will depend on the thickness of your meat). Duck is not like chicken in that it’s perfectly acceptable and delicious to have a little pink in the meat – I generally like a “medium” to “medium rare”. Like a steak, when done, let rest a few minutes and then slice.
  3. On a grill pan melt a few tbs. of butter and fry each slice of bread. I only fried one side.
  4. Assemble the BLT. I spread mustard on one side of the bread, then lay tomato slices, bacon and lettuce, then a few slices of the duck and sprouts to finish it off. Freaking awesome lunch.

[/print_this]

{ 26 comments }

Rosa February 27, 2011 at 11:32 am

Terrific! It can’t get any better than that. Duck breasts are so delicious when used in sandwiches. A refined BLT that could be served in a restaurant.

Cheers,

Rosa

Jenn February 27, 2011 at 8:09 pm

Thanks Rosa! Such a nice compliment!

InTolerantChef February 27, 2011 at 11:41 am

Lucky you! That sandwich sounds so amazing, I love duck too. Sometimes you just need to treat yourself, and I think you’ve done a great job. Yummm…

Jenn February 27, 2011 at 8:09 pm

Oh thanks! This was certainly a treat too, I really enjoyed it :)

"A to Z" - food & travel February 27, 2011 at 2:57 pm

Mmmm… Your sandwich looks great!

Jenn February 27, 2011 at 8:10 pm

Thanks!

Cristina, from Buenos Aires to Paris February 27, 2011 at 8:00 pm

I have just arrived home after 13hr flight…I’m dead tired, but I would LOVE to have your sandwich!!!

Jenn February 27, 2011 at 8:10 pm

Thanks Cristina! Glad to hear your flight went well and hope you are able to make the time zone adjustment quickly :)

Christine February 28, 2011 at 1:43 am

I had duck for the first time last weekend and it was super tasty, so I can only imagine how good this would be!

I didn’t know that you’re able to cook duck more like steak than chicken – it’s good to know in case I decide to try making duck myself some day!

Jenn February 28, 2011 at 8:04 am

I didn’t realize that the first time I had duck either – I’ll look up and post the actual temp the meat should reach when cooking, but I believe it’s closer to steak temp than chicken….

Stephanie Meyer (Fresh Tart) February 28, 2011 at 3:09 am

Stunning! As usual :) So yum.

Jenn February 28, 2011 at 8:04 am

Thanks Stephanie!

sonia February 28, 2011 at 12:20 pm

Wow…this is an awesome recipe and i must try it out soon. Love the combo of ingredients used. Thanks for putting it up.. !

Jenn February 28, 2011 at 8:37 pm

Thanks, I hope you enjoy it!

sonia March 1, 2011 at 6:33 pm

Congratulations for being on top 9 ! Great post and recipe… !

Jenn March 1, 2011 at 10:26 pm

Thanks so much!

madalina -- duhlicious.com March 1, 2011 at 7:21 pm

ohhhhh yum! this looks amazing.

Jenn March 1, 2011 at 10:26 pm

Thanks !

alyce March 1, 2011 at 10:01 pm

love duck. congrats on top 9!

Jenn March 1, 2011 at 10:27 pm

Thanks! Duck does taste wonderful, doesn’t it?

Firefly March 2, 2011 at 12:21 am

Congrats on top 9 :) that looks so good!!!

Jenn March 2, 2011 at 7:28 am

Thanks!!

Kevin (Closet Cooking) March 2, 2011 at 4:20 am

That is one nice looking sandwich!

Jenn March 2, 2011 at 7:27 am

Thanks Kevin!

christellar March 4, 2011 at 5:29 pm

Hey, I thought I was the only one who put sprouts on their BLT! 😀 Wonderful looking sandwich Jenn, I think it’s time for me to visit the butcher for some fresh duck 😉

Jenn March 5, 2011 at 9:23 am

I love sprouts on sandwiches, thanks!

Comments on this entry are closed.

{ 1 trackback }

Previous post:

Next post: