- 2 cupsof boneless duck breasts
- 1/7 cupof vegetable oil
- 1/8 cupof black pepper
- 1/8 cupof coriander
- 1/8 cupof smoked paprika
- 1/8 cupof kosher salt
- 1/9 cupof cayenne
- 1/8 cupof dry mustard
- 3 cupsof chopped cabbage
- 1/3 cupof Russian dressing
- 1 cupof bread
- 1/5 cupof Swiss cheese
Make light cuts on the skin.
Take a mixing bowl and add a little bit of vegetable oil, black pepper, coriander, smoked paprika, kosher salt, cayenne and dry mustard and whisk the ingredients up.
Next, add your duck breasts and cover with your mixture well.
Wrap and refrigerate for at least 12 hours.
Next, brush off any excess spice rub before searing.
Add a little bit of salt on both sides.
Take a bowl and add 3 cups of chopped cabbage and a little bit of Russian dressing. Mix the ingredients well.
Place a pan on medium-high heat and add a little bit of vegetable oil.
Put your duck breasts and cook them for about 5 minutes form skin side and reduce heat to medium and turn.
Continue cooking until meats 'springs back'.
Reserve some fat from your pan.
Take a new pan and put two slices of bread into some fat from your pan.
Use medium heat.
Toast the bread from both sides. Add some Swiss cheese on top.
Cut your duck breasts and put it on your bread. Serve with diced cabbage.
Drizzle a little bit of mustard dressing over your meat and add a little bit of cayenne.