Seared Duck Breast Sandwich on Sourdough with Brie and Fig Spread
Our boneless, skin-on duck breasts are perfect for this sandwich. You can find everything you need for this sandwich at Sigona’s in Redwood City, from the duck to the fig jam. You can use any type of green you like.
Seared Duck Breast Sandwich on Sourdough with Brie and Fig Spread
Our boneless, skin-on duck breasts are perfect for this sandwich. You can find everything you need for this sandwich at Sigona’s in Redwood City, from the duck to the fig jam. You can use any type of green you like. Adapted from Recipes from the World of Three Pines. Serves 4.
Ingredients
Ingredients:
- 2 boneless skin-on duct breasts
- Salt and pepper of your choice to taste
- 8 slices sourdough bread such as Beckman’s
- Butter for toasting bread (about 1/2 to 1 tsp per slice)
- 8 or more Tbsp Sigona’s fig jam or Dalmatia fig spread
- Leafy greens such as arugula or your favorite lettuce, as desired
- 4 to 6 oz. Brie sliced
Instructions
- Lay duck breast skin-side up on a cutting board and use a sharp knife to score the skin in a crosshatch pattern down to the underlayer of fat. Season both sides with salt and pepper.
- Heat a large skillet over high heat. Add the duck skin-side down to the skillet and reduce heat to medium. Cook, without moving, for about 8 minutes. Flip, using tongs, and cook another 5 to 6 minutes. Remove skillet from heat and allow the meat to sit about 10 minutes before slicing crosswise into ~1/2 inch slices. The meat should still have some light pink inside.
- Heat a separate skillet or grill pan over medium heat. Butter one side of each slice of bread and place them butter-side down in the skillet. Immediately, layer on the fig jam/spread, brie, greens and sliced duck breast. Top with the second slice of bread, butter-side up. Use a spatula to gently press down on the stacked sandwiches while they cook. Flip once the Brie has started to melt. Continue to cook until bread reaches desired toastiness.
- Serve warm.
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