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"The Study Of" at Lansdowne Resort: Duck Pastrami Sliders Recipe

"The Study Of" culinary series continues with featured in-depth exploration of ingredients with the chefs of the Destination Culinary Collection.  The Destination Culinary Team is excited to introduce "Duck" as the next featured ingredient in the Study of series.

The chefs at Lansdowne Resort have created various duck dishes that are currently being featured on property. Try one of our featured duck dishes at On The Potomac, the Crooked Billet, or Stonewalls Tavern and enjoy a complimentary glass of Don & Sons wine with each entrée. Check out how you can make this duck inspired dish at home that is currently available at Stonewalls Tavern.

Duck Pastrami Sliders

  • 4 each - Cured and smoked Muscovy duck breast (recipe follows)
  • 1tbsp per slider - Swiss cheese fondue (recipe follows)
  • 1tbsp per slider - Mustard Spread
  • 2oz per slider - Sauerkraut
  • 3 slices per slider - Pickled honeydew melon (pickling recipe follows)
  • 3 each per slider - Sweet potato steak fries
  • 2oz per serving - Balsamic reduction
  • 24 each - Slider Buns

1. Lightly toast slider buns on flat top grill until golden brown
2. Spread 1 tbsp Swiss cheese fondue on the bottom of each slider bun
3. Spread 1 tbsp mustard on top bun
4. Thinly slice duck breast and flash in hot oven for 30 seconds, place on bottom bun
5. Top each slider with 3 slices of pickled honeydew and 2 oz sauerkraut
6. Finish by replacing top bun
7. Fry steak fries at 350⁰F until done approximately 3-4 minutes
8. Place balsamic reduction in small container for dipping fries

Cure Mix

  • 1C - Salt                                 
  • ¾ C - Brown Sugar
  • 1tbsp - Pink salt
  • 5 each - Bay leaf
  • 3tbsp - Whole Coriander
  • 1tbsp - Juniper Berry 
  • 2tbsp - Whole Black Pepper
  • 3tbsp - Hungarian Smoked Paprika                                                                  

1. Toast whole coriander, black pepper and juniper berry in 400⁰F oven for 2 minutes
2. Place bay leaves and toasted spices in grinder and pulse for 30 seconds
3. Combine salt, sugar, pink salt, paprika and ground spice mixture, mix well to combine
4. Place 4 scored duck breasts in shallow pan and pack cure mix on heavily to cover all sides
5. Cure for 2 days, remove, rinse and smoke at 200⁰F for 1 hour

Smoke Mix

  • 1C - Wood chips
  • ¼ C - Whole Black pepper
  • ¼ C - Whole Coriander
  • 10 each - Bay Leaf
  • 15 each - Cloves

Pickling Liquid

  • 4 C - Rice wine vinegar
  • ½ C - Brown sugar
  • ¼ C - Kosher salt
  • 5 each - Star anise
  • 4 C - Ice
  • 1 each - Honeydew melon

1. Combine Vinegar, sugar, salt and anise in small stock pot and boil for 3 minutes. Pour over ice and stir until room temp.
2. Remove skin and seeds from honeydew melon, and slice into small square pieces approximately 1in x 1in place in pickling liquid and chill for at least 30 minutes

Swiss Cheese Fondue

  • 2Qt - Heavy Cream
  • 1lb - Swiss cheese

1. Combine heavy cream and Swiss cheese in stockpot and simmer until cheese is completely melted
2. Strain through fine meshed sieve. Chill

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"The Study of" Salmon" Recipe from Lansdowne Resort

Destination Hotels & Resorts recently launched a new culinary series called “The Study Of.” Designed to take a closer look at some of the main ingredients that are used in every day dishes at restaurants and hotels across the county, we are excited to share this culinary journey will all of you!

The chefs at Lansdowne Resort have created three dishes that are currently being featured on property. When you order any of these featured dishes you will receive a recipe card with step-by-step instructions on how to re-create that dish at home.

First up, here’s how to cook our Grilled Loch Duart Salmon with Whole Grain Honey Mustard Glaze available now at Stonewalls Tavern.

Grilled Loch Duart Salmon with Whole Grain Honey Mustard Glaze                                                                                                                                                   

7 oz. Loch Duart Salmon (Loch Duart Salmon can be found in any specialty market. If your local store does not carry this type of salmon, you can use Atlantic or Pacific).

4 ounces Whipped Potatoes (recipe below)          

4 ounces Sautéed Seasonal Vegetable (vegetables used depend on availability)  

4 Tbs. Whole Grain Honey Mustard Glaze (mix equal parts honey, whole grain mustard and  Dijon mustard together, season to taste)

1 handful Micro Herbs                                                                   

Grilled Salmon

  • Prepare grill for high direct heat (if you are using a charcoal grill, allow one side of the grill with much fewer coals for indirect heating).
  • When the grill is hot, spray or brush oil generously on both sides of fish fillets.
  • Place fillets on grill, skinless side down first
  • Cook for 1-3 minutes, depending on how thick the fillets are.
  • Look for grill marks on the fish and using tongs, turn the fish onto the other side
  • Cook for another 2-5 minutes, again depending on the thickness of the fillets.
  • Salmon should be just barely opaque throughout when done.

Whipped Potatoes

5 Lbs.Peeled Yukon potatoes

2 cups Heavy Cream

¾ cup Butter

Salt and pepper to taste

  • Steam potatoes until tender. (You will be able to stick a fork in them and easily remove it).
  • Place in a mixer with the whip attachment and combine ingredients one at a time
  • Season with salt and pepper to taste 

To Assemble 

  • Arrange whipped potatoes and vegetables onto the plate                                                                          
  • Place grilled salmon on top of  vegetables and potatoes
  • Drizzle 1/2 of mustard glaze onto salmon and spread around with spoon
  • Decorate the plate with remaining mustard glaze and garnish with micro herbs


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