Smoked Duck Sandwich
15 min (active)
3- 4 ppl
60 - 70 min
DUCKCHAR Moulard Duck Breast
4 Brioche buns
1 Yellow onion, thinly sliced
Smoke Somethin' Rub & Seasoning
2 tablespoons olive oil
1/3 cup kosher salt
1/3 cup brown sugar
1/3 cup white wine vinegar
Apple wood chips
Salt (to taste)
Pepper (to taste)
Step 1 - Combine salt, vinegar, sugar and water. Brine DUCKCHAR Moulard Duck Breast for 2 to 4 hours.
Step 2 - Remove duck from brine and pat dry.
Step 3 - Score duck and then season generously with Smoke Somethin' rub.
Step 4 - Smoke skin side up at 225° with applewood for 1 to 1.5 hours or until internal temperature reaches 120° F. Then sear skin side down in a cast iron skillet over medium high heat until internal temperature reaches 131° F. Allow to rest for 6 to 7 minutes. Cut into thin slices.
Step 5 - Heat olive oil in pan over medium high heat. Add onions. Once onions begin to soften, turn down to medium eat and stir often until caramelized.
Step 6 - Toast brioche buns and then stack duck, caramelized onions, and pickles on bottom bun. Brush top bun with BBQ sauce. Serve immediately.