DANIELLE COOK SANDWICH RECIPES

Steps:

• Combine all of the brine ingredients in a pot and bring to a boil. Cover and simmer for 5 minutes then remove the brine and chill it in the refrigerator. Transfer the brine to a covered plastic container, add the duck breasts, and leave it in the fridge for 4 to 5 days. You might need to place something heavy over the duck to keep everything fully submerged in the brine.
• Once the duck breasts are brined, place them in a crockpot or slow cooker with all of the slow cooked duck ingredients. Cook on low for 8 to 10 hours. Strain the liquid then cover the duck with the liquid, allowing it to cool in the refrigerator.
• Next, make the sauce. I like making my own Thousand Island. It's easy and can go on everything from veggies to burgers. Combine the dressing ingredients and stir well. Cover and let it sit in the fridge.
• Remove the fat from the chilled breast meat and cut into large chunks. In a sauté pan on high heat, add a tablespoon of duck fat (cooking oil or butter will work too). Add enough meat and sauerkraut for your desired amount of sandwiches and sear until heated through and crispy. Finally, add a tablespoon or two of the Thousand Island and toss everything together in the pan. Remove the pan from heat.
• Place a cast iron or large sauté pan over medium heat. Slather a healthy amount of butter on the outside of the pumpernickel bread. Start with swiss cheese, add some dressing, then place the corned duck and sauerkraut on top and finish with pepperjack. Sear both sides of the reuben until the cheese has melted and the outside is crispy. Slice and serve with extra sauce for dipping.
• If you want gravy with the meal, you can thicken the strained crockpot jus with a light roux. And if you're looking for a really crispy finish to the bread, toss the sandwiches into an oven at 450°F or a toaster oven on high for 5 to 10 minutes.

Steps:

• For the chicken, preheat oven to 300°F
• In a Dutch oven or oven-safe lidded pot, add onion and water, then the chicken on top
• Rub the entire bird with butter, then season with 2 tablespoons salt and 1 tablespoon pepper, taking care to get underneath the skin wherever possible
• Bake the chicken for 2½ to 3 hours, covered; chicken should be falling off the bone
• Remove chicken, and place on a platter for 30 minutes to cool, reserving all cooking liquids
• When chicken is cool enough to handle, remove meat from the bones, and set aside
• For the gravy, in a large saucepan, melt butter, then whisk in flour
• Cook this roux until it bubbles, at least 2 minutes, to cook off the gritty flour taste
• Slowly whisk in chicken stock or broth
• Bring to a simmer over medium heat for about 5 minutes, steeping fresh rosemary or thyme in the gravy, if desired
• Do the same with cooking liquids from the chicken
• Gravy should thicken but not be overly thick; you are looking for a creamy, pourable consistency
• Add cream and cooked shredded chicken to finish