EJ went through a bout of home shopping frenzy this past month. She does that every now and then. I think she has cabin fever taking care of the baby. Amongst her purchases was a big box of Korean style smoked duck.
They’re wonderfully smoked duck slices embedded in fat. We went nuts with it the first weekend. But then EJ got smoked duck overload. I had to take up the slack. I had found that smoked duck makes a great substitute for bacon.
It’s been my breakfast meat of choice lately. But I still have a lot of duck to consume. What’s the next logical step?
Duck substitutes bacon in this classic sandwich
- 250g Slicked [amazon_link id="B000121BOQ" target="_blank" ]Smoked Duck[/amazon_link]
- 1 Tomato, sliced
- 2 slices Whole Grain Bread
- Toast the bread slices for five minutes.
- Heat a pan with no oil on medium high. Cook the duck until just crispy but not too much. One trick to reduce the fat is to get a paper towel and hold it with some tongs. Tilt the pan and sop up the fat. You can leave the towel in there. It won't incinerate.
- Assemble the sandwich with mayonnaise, lettuce, tomato and smoked duck.
My rule for sandwiches is that the messier they are the better they taste. Supposedly smoked duck is healthier than bacon. Even if it isn’t it makes a great sandwich.