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
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
- 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
- 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
- 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.
- 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.
- On a grill pan melt a few tbs. of butter and fry each slice of bread. I only fried one side.
- 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.