Pastrami-Spiced Duck Breast Reuben

By Chef John

5.0 / 5

25min

15min

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2 skin-on, boneless duck breast halves
1 tablespoon olive oil
1 tablespoon ground black pepper
2 teaspoons ground coriander
2 teaspoons kosher salt or more to taste
1 teaspoon smoked paprika
½ teaspoon dry mustard
1 pinch cayenne pepper
½ cup olive oil
¼ cup sherry vinegar
2 tablespoons Dijon mustard
salt and ground black pepper to taste
2 cups chopped green cabbage
2 tablespoons Russian salad dressing or more to taste
1 teaspoon vegetable oil or as needed
2 slices rye bread
¼ cup shredded Swiss cheese