My Recipes
Duck, Chicken & Prosciutto Club
This sandwich is luscious duck, BBQ chicken, crispy prosciutto all on a pecan raisin bread…the combination is outstanding!
What caused me to make this sandwich you may ask:
While traveling this year, a coworker suggested I try the “Cactus Club Cafe” near the West Edmonton Mall in Alberta, Canada. I was soooo happy I took the advice!
I had a great “BBQ Duck Club House Sandwich” with Truffle Fries and a drink called the “Summer Smash”. Unfortunately I tried this restaurant on my last day in town, so this was the only food from the restaurant I was able to try. If the was any indication, I would have been a return customer. The meal was so delicious!
With a full belly and my mind drifting back to that sandwich long after I had returned home to Pasadena MD, I set out to create a sandwich of my own! This is a creation, not an exact replica but a interpretation of what I enjoyed that day.
This is a melody of rich and savory with a touch of sweet. This is a treat that can be enjoyed by all!
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
sandwiches
|
Ingredients
- 1/8 cup Teriyaki Sauce
- 2 Duck Breasts
- 1 Tbs Fresh Oregano leaves
- 1 large boneless Chicken Breast
- 2 Tbs Barbeque Sauce
- 6 Slices of Prosciutto
- 1-2 cup Watercress
- l loaf Rustic Pecan Raisin Bread
- 2 Tbs lime juice
- 2 Tbs Sweet Soy Glaze
- 2 Tbs Dijon Mustard
- Salt and Pepper
Ingredients
|
Instructions
- Score the fat of the duck breast with a checkered pattern. Season with salt & pepper.
- Marinade the duck in the Teriyaki Sauce for 1 hour to overnight.
- In a hot skillet on medium high heat. Sear the duck breast fat side down for 5-7 minutes. Flip the breasts and finish cooking, another 3-5. * Remove from heat when you get to 155 degrees, it will continue to cook while resting before you slice.
- Salt & pepper a boneless skinless Chicken Breast, then brush with Barbecue Sauce, place in a small ovenproof dish and cover.
- Bake the chicken at 350 degrees until just cooked through. Approximately 15-20 minutes. *Remove from heat when you get to 155 degrees, it will continue to cook while resting before you slice.
- Slice the Duck and Chicken, across the grain into quarter inch slices.
- Crisp the Prosciutto in a hot skillet until nice and crispy. Remove to a paper towel.
- Dress the watercress with the lime juice, salt & pepper.
- Slice the Pecan Raisin bread into quarter inch slices.
- Mix together Sweet Soy Glaze and Dijon Mustard. Spread both pieces of bread with the Soy/Mustard mixture, salt & pepper.
- On the first side place watercress, then chicken slices, duck slices, oregano leaves.
- On the second side lay the Prosciutto on the Dijon mustard, flip to top the duck.
- Cut on a diagonal and enjoy!
Recipe Notes
Adding butter crunch lettuce would be wonderful, it was on the original, I just did not have any on hand when I made this.
Whole Foods carries a great variety of duck in their meat department.
The BBQ sauce I used was "Spicy Sweet Baby Ray's"...YUM!
The bread was a pecan raisin bread and adds a nice sweetness. Next time I am going to try a nice olive bread, I think it would pair beautifully adding a nice brininess to the sandwich.
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Nutrition Facts
Duck Chicken & Prosciutto Club
Amount Per Serving
Calories 137
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.5g
Cholesterol 17mg
6%
Sodium 1097mg
46%
Potassium 339mg
10%
Total Carbohydrates 18g
6%
Dietary Fiber 3g
12%
Sugars 10g
Protein 9g
18%
Vitamin A
60%
Vitamin C
50%
Calcium
15%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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Just what I was searching for, regards for posting.