Equipment
Ingredients
Coriander Mayonnaise
- 1 egg yolk, room temperature
- 5 g dijon mustard
- 10 ml white wine vinegar
- 150 ml neutral oil
- 15 g fresh coriander, finely chopped
- 2 g fine sea salt
Smoked Duck Salad
- 300 g smoked duck breast, diced
- 100 g seedless red grapes, quartered
- 100 g jicama, peeled and finely diced
- 20 g spring onions, thinly sliced
- 1 g black pepper, freshly ground
Assembly
- 8 sourdough bread, sliced
- 40 g baby spinach, washed and dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 643 kcal
- Protein
- 22 g
- Carbohydrates
- 50 g
- Fat
- 39 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 263 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 3 mg
- Potassium
- 459 mg
- Calcium
- 71 mg
- Iron
- 6.5 mg
- Magnesium
- 46 mg
- Phosphorus
- 169 mg
- Zinc
- 0.9 mg
- Vitamin A
- 163 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 6.2 mg
- Vitamin K
- 25 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.40 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 50 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the pasteurized egg yolk, dijon mustard, and white wine vinegar. Use a whisk to blend until smooth. Warning: If using unpasteurized eggs, be aware of the risk of foodborne illness for vulnerable populations.
While continuously whisking, add the neutral oil drop by drop initially, then in a slow, steady stream until the mixture thickens into a dense mayonnaise.
Fold the finely chopped fresh coriander and fine sea salt into the mayonnaise. Set aside.
On a cutting board with a chef's knife, prepare the smoked duck breast, red grapes, jicama, and spring onions.
Transfer the diced duck, grapes, jicama, and spring onions to a large mixing bowl. Add the coriander mayonnaise and black pepper, mixing gently until all ingredients are evenly coated.
Place the sourdough bread slices in a toaster and toast until golden brown and crisp.
To assemble the sandwiches, layer baby spinach on four slices of toasted sourdough. Top generously with the smoked duck salad, then close with the remaining bread slices. Serve immediately.
Chef's Notes
- Using pasteurized eggs provides peace of mind when making fresh mayonnaise, especially when serving children, the elderly, or immunocompromised guests.
- Jicama adds a wonderful, refreshing crunch that does not bleed moisture into the salad the way cucumbers or tomatoes might.
- If you prefer a leaner sandwich, remove the thick layer of fat from the smoked duck breast before dicing. Alternatively, render the fat in a pan until crispy and use it as an elevated garnish.
- Grapes provide bursts of sweetness that cut through the richness of the duck and mayonnaise. For the best distribution and texture, ensure they are cut into quarters rather than halves.
Storage
Refrigerator: 2 days — Keep components separate until ready to serve to prevent soggy bread.
Troubleshooting
Mayonnaise is thin or splits into a greasy liquid
Cause: Oil was added too quickly or ingredients were at vastly different temperatures
Fix: Whisk a fresh egg yolk and a teaspoon of warm water in a clean bowl, then slowly whisk the broken mayonnaise into the new yolk
Prevention: Ensure egg and mustard are at room temperature and add oil extremely slowly at the beginning
Sandwich becomes soggy quickly
Cause: Wet spinach or assembling too far in advance
Fix: Cannot be fixed
Prevention: Dry the spinach completely and assemble right before eating
Cultural Context
Smoked duck has a long history in both European charcuterie and Asian roasting traditions, celebrated for its robust, savory profile. By combining it with crisp jicama, native to Mexico, and a bright herb mayonnaise, this recipe reimagines the classic deli sandwich into a globally inspired, texturally dynamic lunch.
