Cajun Duck Po’boy
This classic New Orleans recipe pairs great with our Cajun Boneless Duck Breast! With a spiced mayo spread coating the bread, add in lettuce and tomatoes' for finishing touches on this tasty sandwich.
Ingredients
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2 Cajun Duck Breast
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2 French Bread Loaves
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½ Cup Mayonnaise
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1 Tbsp. Hot Sauce
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1 Tbsp. Relish
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1 tsp. Worcestershire sauce
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½ Cup Shredded Lettuce
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1 Roma Tomato, Sliced
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¼ Cup Sliced Pickles
Directions
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1
Score Cajun duck breast skin, making a crisscross pattern.
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2
Place duck skin side down in sauté pan, cover and cook for 8 minutes on medium low heat to render fat.
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3
Flip duck breast over and cook in the pan on medium heat for 7-9 minutes. Cook until the internal temperature reaches 165 degrees F. Save duck fat in pan.
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4
Slice French loaves in half. Toast bread in the remaining duck fat in pan.
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5
Mix mayonnaise, hot sauce, relish, and Worcestershire until combined. Spread on to toasted French bread
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6
Thinly slice Cajun duck breast.
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7
Top bottom bun with lettuce, tomatoes, and pickles then sliced Cajun duck breast and top bun. Serve immediately.
