This is one of the all-time most popular dishes we have ever created at Bayona. It was the brainchild of another former sous chef, Scott Freer. He had the original idea (duck and peanuts, who knew?), and we tweaked the various components until one day, after tasting the latest version, everyone just stood there silently, grinning in a Duck PBJ reverie. The cashew peanut butter can be made well in advance, as can the grilled onions. However, for super-crisp freshness, the Apple-Celery Salad is best when thrown together right before serving.
Recipe information
Yield
makes 4 servings
Ingredients
Cashew Butter
Grilled Red Onions
Apple-Celery Salad
Preparation
Step 1
Spread softened butter on both sides of each slice of bread. Grill on each side 1 minute or until toasted, but not too dark. Spread 4 slices of bread with cashew butter and the remaining 4 with pepper jelly. Warm the duck meat and onions in a 400°F oven for about 5 minutes. Divide the meat and onions among the 4 sandwiches. Season with salt and pepper. Put the sandwiches together and slice in half. Serve with Apple-Celery salad.
Cashew Butter
Step 2
Roast the cashews and peanuts for about 7 minutes at 350°F; cool completely. In a food processor, puree the nuts, honey, molasses, and a pinch of salt. Then add the softened butter and puree. Add a splash of warm water, if necessary, to thin the mixture to a spreadable, creamy texture. Keep in mind that cashew butter will be soft while it is warm and will stiffen up as it chills—it should be at room temperature when spreading it on the sandwiches.
Grilled Red Onions
Step 3
Toss the onions with the olive oil, and a little salt and pepper. Grill, broil, or roast for about 5 minutes, until wilted.
Apple-Celery Salad
Step 4
Peel, core, and thinly slice the apple. Slice the celery hearts thinly on the diagonal. In a medium bowl, toss the apple and celery with the shallot, olive oil, vinegar, and salt, to taste.
