Smoked Duck “PBJ” with Cashew Butter, Pepper Jelly, and Apple—Celery Salad

Name: Smoked Duck “PBJ” with Cashew Butter, Pepper Jelly, and Apple—Celery Salad
Yield: makes 4 servings
Ingredients: 2 teaspoons softened butter; 8 slices multigrain bread; 3/4 cup cashew butter, at room temperature; 3/4 cup hot pepper jelly (sold in most southern supermarkets and specialty food stores); 3/4 pound smoked duck, shredded (see Sources, p. 384); Grilled Red Onions; Salt and pepper; 1 cup chopped cashews; 1/2 cup chopped peanuts; 3 tablespoons honey; 1 tablespoon molasses; Salt; 4 tablespoons (1/2 stick) softened butter; 1 large or 2 small red onions, sliced in 1/4-inch-thick rings; 2 tablespoons olive oil; Salt and pepper; 1 Granny Smith apple; 2 celery heart ribs; 1 shallot, minced; 1 tablespoon olive oil and 1 tablespoon walnut oil, optional, or 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; Salt; (makes about 2 cups)

December 14, 2011

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.

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