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A giant sandwich made with seared duck breast, chopped artichokes and roasted red peppers on ciabatta, that feed a family of 4!
Love roasted vegetables in your sandwich? Try my Goats Cheese Sandwich with Roasted Vegetables!
Looking for something epic to feed your household? Between work, chores and everything else, there isn’t always time to try something new and interesting.
That can sometimes leave us reaching for the take out menu, but that can get expensive in a hurry. What we need is something wonderful and new we can make without a lot of fuss in our own kitchen.
Like this giant duck breast sandwich that feeds the whole family!
So quick and easy made with ingredients that we might have on hand or at least can find around us. I’ve used duck breast for this one but we’ve also had it with sirloin steak and pork tenderloin in the past.
Use whatever meat you like or have in the freezer as long as it’s steak quality and you won’t be disappointed!
How to make it
Preheat the oven to 200C/400F.
Score the skin on the duck breast with a sharp knife (scoring helps with draining of the fat) and season your duck breast with salt and pepper, sear on both sides over medium-high heat in a heavy bottomed skillet (preferably cast iron) until golden crust develops- 5-8 minutes on the skinned side and 2 more on the other side.
With a pastry brush spread the gooseberry sauce on the duck breast and put it in the oven for 15 minutes for a medium breast or 18 minutes for well-done. Baste it with the drippings and the gooseberry sauce half way through the cooking.
The gooseberry sauce works wonders when is paired with duck, its tangy flavour cuts through the richness of the meat and balances it out just perfectly. If you can’t find gooseberries I imagine cranberries would be a tasty substitute.
While your duck is being cooked in the oven. Chop up your red peppers, artichokes and parsley. You can use whatever you like on your sandwich. Marinated mushrooms would taste amazing with these flavours as well. If you can’t find jarred red peppers you can make your own, the recipe for them is found here.
Take your duck breast out of the oven and set it to rest for 5-10 minutes. Put the whole ciabatta loaf in the oven for 5 minutes to warm up.
Before serving: Cut your ciabatta loaf lengthwise and open it up like a book, slice the duck breast.
To assemble your duck breast sandwich
Spoon the meat drippings with gooseberry sauce that should be caramelised at that point from the bottom of your skillet and drizzle it over the ciabatta loaf, arrange the duck slices and top with the pepper/artichoke/parsley mixture.
Serve it on a wooden board and allow everyone cut a piece. It’s so much fun! A green salad to go along with this sandwich would make for a perfect summer meal.
Recipe tips and notes
- I used duck breast but pork tenderloin or steak can be used as well. It has to be quality meat so it isn’t chewy in the sandwich.
- Fresh bread is important to a large sandwich like this one. I would only make the sandwich with bread I bought on the same day or else it could become a chore to eat.
- Ciabatta is my choice because the texture is pretty much perfect for a large sandwich. But if there is another type of bread you’d like to try, who am I to stop you! Focaccia, perhaps?
Serving suggestions
This duck breast sandwich was created to be the centrepiece of a dinner. It won’t need a lot to complete the meal.
The simplest solution is is a classic Garden Salad, although a more involved salad could be a great way to elevate the meal even more. A Caesar Salad would be perfect, or Cucumber and Heirloom Tomato Salad.
Storage and leftovers
Anyone who took sandwiches to work or school will know that with certain toppings, sandwiches can quickly become unpleasantly soggy. This is one of those sandwiches.
The ciabatta will soak up the juices quickly, so best to eat this sandwich soon after it is made.
But that’s only if the sandwich has been assembled. If you made extra duck breast, you will be able to keep it refrigerated for 3-4 days.
More epic sandwiches
Seared Duck Breast Sandwich with Artichokes and Roasted Red Peppers
Ingredients
- 300g/8 -9oz Duck Breast, or sirloin steak, pork tenderloin
- 2 tbsp Gooseberry sauce, optional
- 1 Long Ciabatta loaf
- 2 Marinated Red Peppers, from a jar
- 3-4 Marinated Artichokes, from a jar
- 3-4 sprigs Parsley
- Salt and Pepper to taste
Instructions
- Preheat the oven to 200C/400F.
- Score the skin on the duck breast with a sharp knife and season your duck breast with salt and pepper.
- Sear on both sides over medium-high heat in a heavy bottomed skillet (preferably cast iron) until golden crust develops- 5-8 minutes on the skinned side and 2 more on the other side.
- With a pastry brush spread the gooseberry sauce or cranberry sauce on the duck breast and put it in the oven for 15 minutes for a medium breast or 18 minutes for well-done.
- Baste it with the drippings and the gooseberry sauce half way through the cooking.
- While your duck is being cooked in the oven chop up your red peppers, artichokes and parsley.
- Take your duck breast out of the oven and set it to rest for 5-10 minutes. Put the whole ciabatta loaf in the oven for 5 minutes to warm up.
- Before serving: Cut your ciabatta loaf lengthwise and open it up like a book, slice the duck breast.
- To assemble your sandwich: Spoon the meat drippings with gooseberry sauce that should be caramelised at that point from the bottom of your skillet and drizzle it over the ciabatta loaf, arrange the duck slices and top with the pepper/artichoke/parsley mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Julia, Another beautiful and delicious looking dish! My brother loves duck…this is something I would love to make for him. Blessings, Catherine xo
Thank you!
I love the idea of a family sandwich! Genius! Hope you’ll submit it to the Shine Supper Club by tweeting @yahooshine with the hashtag #ShineSupperClub
Thanks for the invitation, Sarah!
Sounds delish!
This looks so good!