Duck Sandwich with Sweet Potato Chips

Serves 4
Time 45 minutes


2 duck breasts, skin scored 

Salt & pepper

2 sweet potatoes, cut into rounds

Vegetable oil, to fry 



¼ cup relish (any kind works)

2 tbsp hot chilli sauce

¼ cup kewpie mayonnaise 


Pickle relish 

½ red onion, diced

¼ cup pickles, diced

2 jalapenos, diced  


1 large baguette 

2 tomatoes, cut into rounds

1 butter lettuce

1 tsp butter


Season both sides of the duck with salt and pepper. For medium-rare duck, add duck breasts to a hot pan skin side down, cook for 6-7 minutes, turning at the 4-5 minute mark. Remove and set aside to rest for at least half of the cooking time. Slice into pieces. 

Heat a pot of vegetable oil to 170°C. Fry the sweet potato rounds for 5-7 minutes or until golden brown. Transfer to the frying pan that the duck was cooked in and toss in the rendered duck fat. Transfer to a plate lined with a paper towel and season with salt. 

Combine all of the ingredients for the sauce and salsa in 2 separate bowls.

Butter the bread, layer lettuce, tomato slices, duck, salsa and the sauce, and top with the bread lid. Serve with sweet potato chips.