Chefs on StarChefs



 cashew butter, pepper jelly & duck sandwich 
Chef Susan Spicer of Bayona – New Orleans, LA
Adapted by StarChefs

Yield: 4 Servings


    Marinated Red Onions
  • 2 red onions, sliced into very thin rings
  • Salt & pepper, to taste
  • ¼ cup sherry vinegar
  • ¼ cup olive oil

  • Cashew Butter
  • 1 cup cashews, chopped
  • ½ cup peanuts, chopped
  • 3 Tablespoons honey
  • 1 Tablespoon molasses
  • 4 Tablespoons softened butter

  • Apple-Celery Salad
  • 1 Granny Smith apple
  • 2 ribs celery heart
  • 1 shallot, minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon walnut vinegar
  • Pinch of salt

  • Sandwiches
  • 8 slices whole grain bread
  • 2 teaspoons softened butter
  • ¾ cup hot pepper jelly *
  • ¾ cup cashew butter, room temperature
  • 1 pound smoked duck, shredded
  • 4 ounces marinated red onions
  • Salt & pepper, to taste


For Onions:
Season onions with salt & pepper. Grill rings until just tender. Remove from heat and immediately toss with vinegar and olive oil.

For Cashew Butter:
Roast cashews & peanuts. In food processor, combine nuts, honey, molasses and salt. Puree. Add softened butter. Puree to desired consistency. You may need to add a splash of warm water. Cashew butter will be soft while warm and will stiffen up as it chills.

For Apple-Celery Salad:
Peel, core and slice apples very thin. Slice celery hearts thin on the bias. Toss with shallots, vinegar, olive oil and salt.

For Sandwiches:
Preheat oven to 400°F. 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 four slices with cashew butter, and other 4 with pepper jelly. Heat duck meat and onions in oven until sizzling hot. Divide meat and onions between 4 sandwiches. Put sandwiches together and slice in half. Serve with apple-celery salad.

*Sold in specialty supermarkets