Equipment
* optional
Ingredients
Coriander Mayonnaise
- 1 egg yolk, room temperature
- 10 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 20 g fresh coriander, roughly chopped
- 200 ml neutral oil
- 3 g kosher salt
Smoked Duck Salad
- 300 g smoked duck breast, skin removed, diced
- 100 g red seedless grapes, halved
- 100 g jicama, peeled, finely diced
- 15 g scallions, thinly sliced
Assembly
- 8 sourdough bread, sliced
- 50 g butter lettuce, washed and dried
Nutrition (per serving)
Method
In a food processor, combine the egg yolk, Dijon mustard, lemon juice, fresh coriander, and kosher salt. Pulse until the coriander is finely pureed and the mixture is uniform.
With the food processor running on low, slowly stream the neutral oil into the yolk mixture drop by drop at first, then in a slow, steady stream until a thick mayonnaise forms.
Using a chef's knife on a cutting board, dice the smoked duck breast and jicama into uniform 5 millimeter cubes. Halve the red grapes.
In a large mixing bowl, combine the diced smoked duck, jicama, red grapes, and scallions. Fold in 150 grams of the coriander mayonnaise until well coated. Reserve the remaining mayonnaise for the bread.
Cover the mixing bowl and place in the refrigerator at 4°C/40°F for thirty minutes to allow the flavors to meld.
Lightly toast the sourdough bread slices using a toaster until golden and crisp.
Spread a thin layer of the reserved coriander mayonnaise on each toasted bread slice. Layer the butter lettuce on the bottom slice, top with a generous mound of the chilled smoked duck salad, and close the sandwich.
Chef's Notes
- Leaving the skin on the smoked duck breast adds richness, but removing it provides a cleaner texture for the salad. Save any removed skin to render for cooking fat.
- Jicama provides a distinct, watery crunch similar to water chestnut or Asian pear. If unavailable, crisp green apple makes a wonderful substitute.
- The grapes bring essential acidity and sweetness that cut through the richness of the duck and mayonnaise. Ensure they are crisp and completely seedless.
- Always prepare mayonnaise with room temperature ingredients. Cold egg yolks are rigid and less capable of forming a stable emulsion with the oil.
- For food safety, especially when serving pregnant, elderly, or immunocompromised guests, always use pasteurized eggs for homemade mayonnaise.
Storage
Refrigerator: 2 days — Store the duck salad and coriander mayonnaise separate from bread to prevent sogginess.
