I am telling you I am loving this summer! It’s the first time in a few years I am not working but spending the holiday with my kiddos and having so much fun with them. There is so much going on in our house and all these activities don’t always leave much time for cooking in the evening. I am not a fan of takeaways, they are expensive and frankly, I am hardly ever satisfied with the quality plus who needs to throw away all that money when I can make something inexpensive, quick and delicious at home. Like this giant steak sandwich that feeds the whole family!
So quick and easy made with the ingredients I usually have on hand. I’ve used duck breast for this one but we’ve also had it with sirloin steak and pork tenderloin in the past. Use whatever meat you like or have in the freezer as long as it’s steak quality and you won’t be disappointed!
- Duck Breast ( or sirloin steak, pork tenderloin)-300 gr/8-9 0z
- Gooseberry sauce (optional)- 2 tbsp
- Long Ciabatta loaf-1
- Marinated Red Peppers (from a jar)-2
- Marinated Artichokes (from a jar)- 3-4
- Parsley- 3-4 sprigs
- Salt and Pepper to taste
Preheat the oven to 200C/400F.
Score the skin on the duck breast with a sharp knife (scoring helps with draining of the fat) and season your duck breast with salt and peppers, sear on both sides over medium-high heat in a heavy bottomed skillet (preferably cast iron) until golden crust develops- 5-8 minutes on the skinned side and 2 more on the other side. With a pastry brush spread the gooseberry sauce on the duck breast and put it in the oven for 15 minutes for a medium breast or 18 minutes for well-done. Baste it with the drippings and the gooseberry sauce half way through the cooking. The gooseberry sauce works wonders when is paired with duck, its tangy flavour cuts through the richness of the meat and balances it out just perfectly. If you can’t find gooseberries I imagine cranberries would be a tasty substitute.
While your duck is being cooked in the oven. Chop up your red peppers, artichokes and parsley. You can use whatever you like on your sandwich. Marinated mushrooms would taste amazing with these flavours as well. If you can’t find jarred red peppers you can make your own, the recipe for them is found here.
Take your duck breast out of the oven and set it to rest for 5-10 minutes. Put the whole ciabatta loaf in the oven for 5 minutes to warm up.
Before serving: Cut your ciabatta loaf lengthwise and open it up like a book, slice the duck breast.
To assemble your giant sandwich: Spoon the meat drippings with gooseberry sauce that should be caramelised at that point from the bottom of your skillet and drizzle it over the ciabatta loaf, arrange the duck slices and top with the pepper/artichoke/parsley mixture.
Serve it on a wooden board and allow everyone cut a piece. It’s so much fun! A green salad to go along with this sandwich would make for a perfect summer meal.