Equipment
* optional
Ingredients
Coriander Mayonnaise
- 1 egg yolk, room temperature
- 10 g dijon mustard
- 15 ml lemon juice, freshly squeezed
- 20 g fresh coriander, roughly chopped
- 200 ml neutral oil
- 3 g kosher salt
Smoked Duck Salad
- 300 g smoked duck breast, skin removed, diced
- 100 g red seedless grapes, halved
- 100 g jicama, peeled, finely diced
- 15 g scallions, thinly sliced
Assembly
- 8 sourdough bread, sliced
- 50 g butter lettuce, washed and dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 900 kcal
- Protein
- 28 g
- Carbohydrates
- 56 g
- Fat
- 61 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1470 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 115 mg
- Potassium
- 353 mg
- Calcium
- 34 mg
- Iron
- 2.8 mg
- Magnesium
- 24 mg
- Phosphorus
- 188 mg
- Zinc
- 2.2 mg
- Vitamin A
- 75 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.0 mg
- Vitamin K
- 43 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.42 mg
- Niacin
- 4.0 mg
- Folate
- 33 mcg
- Water
- 117 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a food processor, combine the egg yolk, Dijon mustard, lemon juice, fresh coriander, and kosher salt. Pulse until the coriander is finely pureed and the mixture is uniform.
With the food processor running on low, slowly stream the neutral oil into the yolk mixture drop by drop at first, then in a slow, steady stream until a thick mayonnaise forms.
Using a chef's knife on a cutting board, dice the smoked duck breast and jicama into uniform 5 millimeter cubes. Halve the red grapes.
In a large mixing bowl, combine the diced smoked duck, jicama, red grapes, and scallions. Fold in 150 grams of the coriander mayonnaise until well coated. Reserve the remaining mayonnaise for the bread.
Cover the mixing bowl and place in the refrigerator at 4°C/40°F for thirty minutes to allow the flavors to meld.
Lightly toast the sourdough bread slices using a toaster until golden and crisp.
Spread a thin layer of the reserved coriander mayonnaise on each toasted bread slice. Layer the butter lettuce on the bottom slice, top with a generous mound of the chilled smoked duck salad, and close the sandwich.
Chef's Notes
- Leaving the skin on the smoked duck breast adds richness, but removing it provides a cleaner texture for the salad. Save any removed skin to render for cooking fat.
- Jicama provides a distinct, watery crunch similar to water chestnut or Asian pear. If unavailable, crisp green apple makes a wonderful substitute.
- The grapes bring essential acidity and sweetness that cut through the richness of the duck and mayonnaise. Ensure they are crisp and completely seedless.
- Always prepare mayonnaise with room temperature ingredients. Cold egg yolks are rigid and less capable of forming a stable emulsion with the oil.
- For food safety, especially when serving pregnant, elderly, or immunocompromised guests, always use pasteurized eggs for homemade mayonnaise.
Storage
Refrigerator: 2 days — Store the duck salad and coriander mayonnaise separate from bread to prevent sogginess.
Troubleshooting
Mayonnaise remains thin and liquid
Cause: Oil was added too quickly or yolk was too cold, causing the emulsion to break
Fix: Place a fresh egg yolk in a clean bowl. Whisk the broken mayonnaise into the new yolk drop by drop until properly emulsified
Prevention: Ensure all ingredients are room temperature and add oil drop by drop initially
Cultural Context
This recipe reimagines the traditional American chicken salad sandwich through a global bistro lens. By substituting mild poultry with robustly flavored smoked duck and introducing the Latin American crunch of jicama paired with an herbaceous coriander emulsion, it creates a cross-cultural profile that elevates a humble lunchtime staple into gourmet fare.
