Nueske’s DALT (Duck, Avocado, Lettuce, Tomato) Sandwich

One of my favorite things to do on any given weekend is cooking for my family. It is something I look forward to, and as soon as my kids wake up and say good morning, I immediately question them with ‘what can I make you for breakfast?’. I await a challenge, hoping that someone might say ‘how about eggs benedict?‘ or ‘toad in a hole?‘. Nope. I get things like scrambled or sunny side up eggs with toast, or pancakes. Heck, I will even get excited if someone says waffles! I then make another attempt at lunch time. That’s when I got a sell from my wife. After we tried the Nueskes’s smoked duck breast the other week, I knew it would be perfect on a sandwich, and as I had that to use up along with a tomato and an avocado, well I knew exactly what I was going to propose to my wife for lunch. A loaded Duck, Avocado, Lettuce, and Tomato sandwich!

Nueske's Smoked Duck Sandwich Recipe
Nueske’s Smoked Duck Sandwich Recipe

Let’s get started.

  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste

Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil.  Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.

Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.

Nueske's Smoked Duck Sandwich Ingredients
Nueske’s Smoked Duck Sandwich Ingredients

Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape.  You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

Now I knew this was going to be a phenomenal sandwich. How? Well in my book, nothing really beats a BLT, especially when you have great produce, but then I was introduced to the Nueske’s smoked duck breast and it was a total game changer. My wife who did not speak much during her lunch… well that is always a great indicator how awesome that sandwich was. Search for Nueske’s and stock up. I have never, ever been disappointed. Hope you enjoy!

Nueske's DALT (Duck, Avocado, Lettuce, Tomato) Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste
Instructions
  1. Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil. Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.
  2. Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.
  3. Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape. You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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