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–+ servings
stacked duck sandwich with cherry chimichurri

Cherry Chimichurri Duck Sandwich

This Cherry Chimichurri Duck Sandwich has slices of crispy duck breast, a creamy whipped goat cheese and a bright, tangy cherry chimichurri.
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Ingredients

Serves 2 sandwiches

For the whipped goat cheese:

  • 6 oz goat cheese, softened
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh parsley
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

For the cherry chimichurri:

  • 3/4 cup cherries pitted and finely chopped
  • 1/2 cup parsley, finely chopped
  • 2 tbsp cilantro, finely chopped
  • 1 tsp fresh oregano, finely chopped
  • 1 garlic clove, minced
  • 1 small shallot, finely minced
  • 2 tbsp fresh lemon juice
  • 3 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

For the duck:

  • 1 duck breast (about 10–12 ounces) I like D'Artagnan
  • 1 tsp kosher salt
  • 1 tsp pepper

For the sandwiches:

  • 1 large ciabatta loaf

Instructions 

  • Make the whipped goat cheese: Add the goat cheese, olive oil, lemon juice, parsley, salt, and pepper to a food processor. Blend until smooth and creamy, scraping down the sides as needed. Set aside.
  • Prepare the cherry chimichurri: In a medium bowl, combine the chopped cherries, parsley, oregano, garlic, shallot, red wine vinegar, red pepper flakes, salt, and black pepper. Stir in the olive oil until well combined. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
  • Cook the duck breast: Preheat oven to 375. Pat the duck breast dry with paper towels and score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with the salt and pepper.
    Place the duck skin-side down in a cold cast-iron skillet. Turn the heat to medium and cook for 7 minutes, allowing the fat to slowly render and the skin to become deep golden and crisp. Flip duck and cook for another minute. Render fat and flip duck to skin side down again. Transfer to the oven and cook for another 4-6 minutes depending on thickness of breast. Internal temperature should reach 130–135°F for medium-rare. Transfer to a cutting board and let rest for 5–10 minutes before slicing thinly (see note).
  • Toast ciabatta: Lightly toast the ciabatta rolls until golden and crisp.
  • Assembly: Spread a generous layer of whipped goat cheese on both halves of each toasted ciabatta roll. Layer the sliced duck breast over the bottom half, then spoon plenty of cherry chimichurri over the duck. Close the sandwiches and serve immediately.

Notes

 
  • I find that slicing the breast skin side down allows for thinner cuts. 
  • Starting the duck in a cold pan helps render the fat slowly, resulting in exceptionally crispy skin.
  • Let the duck rest before slicing to keep it juicy.
  • The whipped goat cheese and cherry chimichurri can both be made a day ahead and refrigerated until ready to use.
  • Serve with crispy fries, roasted potatoes, or a simple arugula salad for a complete meal.