Name: Pastrami-Spiced Duck Breast Reuben recipe
Ingredients: 2 skin-on, boneless duck breast halves;1 tablespoon olive oil;1 tablespoon ground black pepper;2 teaspoons ground coriander;2 teaspoons kosher salt, or more to taste;1 teaspoon smoked paprika;½ teaspoon dry mustard;1 pinch cayenne pepper;½ cup olive oil;¼ cup sherry vinegar;2 tablespoons Dijon mustard;salt and ground black pepper to taste;2 cups chopped green cabbage;2 tablespoons Russian salad dressing, or more to taste;1 teaspoon vegetable oil, or as needed;2 slices rye bread;¼ cup shredded Swiss cheese

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Ingredients

2 skin-on, boneless duck breast halves 1 tablespoon olive oil 1 tablespoon ground black pepper 2 teaspoons ground coriander 2 teaspoons kosher salt, or more to taste 1 teaspoon smoked paprika ½ teaspoon dry mustard 1 pinch cayenne pepper ½ cup olive oil ¼ cup sherry vinegar 2 tablespoons Dijon mustard salt and ground black pepper to taste 2 cups chopped green cabbage 2 tablespoons Russian salad dressing, or more to taste 1 teaspoon vegetable oil, or as needed 2 slices rye bread ¼ cup shredded Swiss cheese

Nutrition Info

1035.5 calories carbohydrate: 34.4 g cholesterol: 133.5 mg fat: 86 g fiber: 6.6 g protein: 32.3 g saturatedFat: 17.3 g servingSize: - sodium: 2872.5 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Directions

Cut shallow slashes diagonally across the fat-side of each duck breast to create cross-hatch marks.
Whisk 1 tablespoon olive oil, 1 tablespoon black pepper, coriander, 1 teaspoon kosher salt, paprika, dry mustard, and cayenne pepper together in a large bowl until a wet-rub consistency. Rub spice mixture onto all sides of duck breasts. Set duck into bowl, cover the bowl with plastic wrap, and refrigerate, 8 hours to overnight.
Pat excess rub off of duck with paper towels. Season on all sides with kosher salt.
Whisk 1/2 cup olive oil, sherry vinegar, Dijon mustard, salt, and black pepper together in a bowl until creamy and smooth. Toss cabbage and Russian dressing together in a separate bowl.
Heat vegetable oil in a skillet over medium-high heat. Cook duck, skin-side down, in hot skillet until skin is crispy and caramelized, 5 to 6 minutes. Reduce heat to medium, flip ducks breasts, and cook until pink in the middle and meat springs back when touched, about 5 minutes more. Remove to a plate to rest. Pour rendered duck fat from the skillet through a strainer into a bowl.
Heat 1 tablespoon reserved duck fat in a nonstick skillet over medium heat. Place bread in skillet and cook until lightly toasted, about 1 minute. Flip bread slices and cook until toasted on the other side, about 1 minute more. Sprinkle cheese on each piece of bread, flip slices, and cook until cheese is melted and crisped, about 30 seconds.
Slice each duck breasts into 5 pieces. Place each piece of toast on a plate and top with sliced duck breasts. Drizzle Dijon mustard mixture over the top and serve with cabbage.

Recipe Yield

2 servings

Recipe Note

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I've wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I'm going to say, way, way better.

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