Description
I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben sandwich. I never got around to actually trying it, but this is close, and I’m going to say, way, way better.
Ingredients
- 2 skin-on, boneless duck breast halves
- 1 tablespoon olive oil
- 1 tablespoon ground black pepper
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon smoked paprika
- ½ teaspoon dry mustard
- 1 pinch cayenne pepper
- ½ cup olive oil
- ¼ cup sherry vinegar
- 2 tablespoons Dijon mustard
- salt and ground black pepper to taste
- 2 cups chopped green cabbage
- 2 tablespoons Russian salad dressing, or more to taste
- 1 teaspoon vegetable oil, or as needed
- 2 slices rye bread
- ¼ cup shredded Swiss cheese
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 8 hrs 40 mins
Servings: 2