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Cook the Book: Duck Club Sandwich

"Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwich but once all of the elements come together, it all becomes worth it."

[Photograph: Caroline Russock]

My first meal at Blue Ribbon was a memorable one. Having recently moved back to New York from a part of the country where late-night dining mostly consisted of drive-thru taco joints, sitting down to a civilized meal around 2 a.m. was a foreign concept to me.

And thumbing through a menu and wine list at this hour was positively unbelievable, it was at that very moment that I realized moving back to the city was a very good idea. For our first recipe of the week from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg, I thought I'd share my first meal at Blue Ribbon: the Duck Club Sandwich.

While a run-of-the-mill club sandwich might not be something to get worked-up over, the version served at Blue Ribbon certainly is. Dry, bland turkey is replaced with seared duck breast, crisp and perfectly seasoned on the outside, moist and medium-rare within. A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread, and a homemade Olive Oil Mayonnaise brings the sandwich all together.

Club sandwich purists will be pleased to see the iceberg lettuce, sliced tomatoes, and plenty of bacon.

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Searing duck, baking bread, and whisking mayonnaise might seem like a lot of trouble just for a seemingly simple sandwich but once all of the elements come together, it all becomes worth it—especially when you're left with enough raisin walnut bread to make all sorts of sandwiches.

I made the Bromberg Brothers' raisin walnut bread from scratch but if you're looking to cut down the workload for this recipe, you can sub out any storebought variation that you choose. The mayonnaise recipe is another that can be replaced with a ready-made version, though I suggest doctoring it up with a little red wine vinegar and some Dijon mustard for added tang.

One last bit of advice—sear a few extra duck breasts and keep some slices of bacon on-hand—this is a sandwich that you'll want to have more than just once.

Win Bromberg Bros. Blue Ribbon Cookbook

As always with our Cook the Book feature, we have five (5) copies of Bromberg Bros. Blue Ribbon Cookbook to give away this week.

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