Random Yummy

Oven-baked salmon with creamy and cheesy carrot, celery, and leek

Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter

This sandwich made working from home better. My Sunday sandwich. Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter.

I was chatting (by text) with a friend yesterday and we found out we both liked the movie Chef which features Jon Favreau, Robert Downey Jr., Scarlett Johansson, Dustin Hoffman, and Sofia Vergara.

It got me inspired (thanks to GC) to make a sandwich while I participated in teleconferences while working from home on a Sunday.

I still had some leftover pâté, blue cheese, and sourdough bread and I thought with a bit of extra lubrication (again thanks GC 😉) from Lurpak butter on the inside and using mayonnaise as a browning agent on the outside I’d make a fabulous sandwich.

Making working from home better. Sunday sandwich. Pan-fried mayonnaise browned sourdough with pâté, blue cheese and tomato, with further lubrication from Lurpak butter. #covidlife #stayhome #workfromhome

Ingredients

Duck breast
Iodised salt
Red cabbage
Chicken stock
Coconut cream
Curry powder
Lime juice
Whole black peppercorns

Instructions

Remove two breasts from the packaging.
Rub some iodised salt over the skin of your breasts.
Place your breasts into plastic bags and vacuum seal them.
Put one of your breasts in the freezer to enjoy on another day.
Heat up your water bath to 55 °C and then insert your breast for 1 hour.
At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
Chop up a red cabbage.
Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
Add a can of coconut cream and a couple of tablespoons of curry powder.
Bring the cabbage and coconut cream to a simmer.
Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
Add the juice of one lemon to the curry red cabbage and duck and stir through.
Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
Eat with chopsticks.