Pastrami-Spiced Duck Breast Reuben

Ingredients

• 2 skin-on, boneless duck breast halves
• Rub:
• 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
• 1/2 teaspoon dry mustard
• 1 pinch cayenne pepper
• Mustard Dressing:
• 1/2 cup olive oil
• 1/4 cup sherry vinegar
• 2 tablespoons Dijon mustard
• Salt and ground black pepper to taste
• Reuben:
• 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
• 1/4 cup shredded Swiss cheese

Directions

Cut shallow slashes diagonally across the fat-side of each duck breast to create cross-hatch marks.

Whisk 1 tablespoon olive oil, 1 tablespoon black pepper, coriander, 1 teaspoon kosher salt, paprika, dry mustard, and cayenne pepper together in a large bowl until a wet-rub consistency. Rub spice mixture onto all sides of duck breasts. Set duck into bowl, cover the bowl with plastic wrap, and refrigerate, 8 hours to overnight.

Pat excess rub off of duck with paper towels. Season on all sides with kosher salt.

Whisk 1/2 cup olive oil, sherry vinegar, Dijon mustard, salt, and black pepper together in a bowl until creamy and smooth. Toss cabbage and Russian dressing together in a separate bowl.

Heat vegetable oil in a skillet over medium-high heat. Cook duck, skin-side down, in hot skillet until skin is crispy and caramelized, 5 to 6 minutes. Reduce heat to medium, flip ducks breasts, and cook until pink in the middle and meat springs back when touched, about 5 minutes more. Remove to a plate to rest. Pour rendered duck fat from the skillet through a strainer into a bowl.

Heat 1 tablespoon reserved duck fat in a nonstick skillet over medium heat. Place bread in skillet and cook until lightly toasted, about 1 minute. Flip bread slices and cook until toasted on the other side, about 1 minute more. Sprinkle cheese on each piece of bread, flip slices, and cook until cheese is melted and crisped, about 30 seconds.

Slice each duck breasts into 5 pieces. Place each piece of toast on a plate and top with sliced duck breasts. Drizzle Dijon mustard mixture over the top and serve with cabbage.