Duck Pastrami Pickled Red Onion Mustard Rye Toast Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with a rack.
• Place the bacon on the prepared sheet pan and bake until crispy, 20 minutes. Drain on a paper towel-lined plate and keep warm. Reserve some of the fat for the potatoes.
• While the bacon cooks, fill a medium saucepan with cold water. Add the potatoes and generously season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork tender, about 10 minutes. Drain and set aside.
• Add the olive oil to a large saute pan and heat over medium-high heat. Add the onions and salt to taste and saute until soft and translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add about 1 tablespoon of the reserved bacon fat, the cherry peppers and cooked potatoes and toss to combine. Season to taste with salt and toss in the chives. Keep the hash browns warm.
• Bring a low shallow pot of water to a simmer. Set up a small ice bath and set aside. Add the vinegar to the simmering water and reduce the heat until the water is just below a simmer and there are barely any bubbles. Crack and gently drop each egg into the water. Cook for 3 to 4 minutes, then transfer to the ice bath with a slotted spoon. When ready to serve, dip the eggs back into the warm water for 5 to 10 seconds, remove with a slotted spoon and gently dab on a paper towel to remove any excess water. (Alternatively, serve the eggs right away.)
• Toast the bread in a toaster, then spread with butter. Plate with the eggs, bacon and hash browns. Enjoy!

Steps:

• In a medium sized pan, bring a pot of water to a boil, add 1 teaspoon of sea salt. Add potatoes and cook for 10 minutes, or until tender. Remove from water and keep warm, keeping the water hot.
• Preheat a grill.
• Poach bratwurst and knockwurst in salted water until cooked through, about 10 minutes. Drain and grill until golden brown and cooked thoroughly, about 10 more minutes.
• Cut the potatoes in halves. In a saute pan, add butter and melt. Add the potatoes and chives and cook until the potatoes are well coated. Season with salt and pepper, to taste.
• Cut crust off rye slices and brush on herb butter. Grill until toasted. Cut into "points" (diagonal slices, like an "M". To assemble plate, place 2 ounces of sauerkraut in center of a plate. Place 4 halved potatoes around and slice bratwurst/knockwurst, arranging with toast points. Serve with mustard.

Steps:

• For the charred broccoli puree: Coarsely chop the broccoli and toss in a bowl with the garlic, shallot, vinegar, 1/2 tablespoon lemon juice, olive oil and salt.
• Transfer the broccoli to a skillet and broil on high for 6 to 8 minutes, turning occasionally, until charred.
• Add the broccoli to a food processor along with the milk, a few tablespoons lemon juice and salt and pepper. Process until smooth.
• For the toast points: Cut the bread into thin slices. Drizzle lightly with olive oil and sprinkle with salt. Broil on high for 2 to 3 minutes per side. Halve the slices diagonally.
• For the duck mousse: Stir together the duck mousse, cream, pimientos and lemon juice with a fork until smooth. Add salt and pepper to taste.
• For the micro-parsley gremolata: Chop the micro-parsley very fine and add to a bowl with the garlic and lemon zest. Add lemon juice and salt to taste.
• To serve: Plate 2 to 3 tablespoons of broccoli puree. Top with a toast point. Spoon 2 to 3 tablespoons of the mousse onto the toast. Finish with gremolata, salt and an olive oil drizzle.

Steps:

• In a mixing bowl, whisk together the ketchup, hot sauce, Worcestershire, paprika, horseradish, onion, pickle, pickle juice and mustard. Fold in the pastrami, Swiss and mascarpone. Chill until ready to use.
• Set yourself up a small bowl of cold water. Working with 2 to 4 wonton wrappers at a time, put 1 tablespoon of the filling onto the center of each wrapper. Dip your finger in the water and moisten all the edges of the wrapper. Bring up the 2 opposite corners then the other 2 opposite corners, pinching together in the center and sealing all 4 seams. You will end up with a four-sided pyramid. Place on a parchment-lined-sheet tray while you assemble the rest. Continue to make wontons until you've used all of your filling.
• Pour enough oil to fill a Dutch oven about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
• Add 4 to 6 wontons at a time to the preheated oil and fry until golden brown and crunchy, 2 to 3 minutes. Remove to a paper towel-lined sheet tray and lightly season with salt. Repeat with the remaining wontons. Serve immediately with more mustard!