If you’re a true Ohioan, chances are high that your grandfather at some point enjoyed a Braunschweiger sandwich in one of the old-time German clubs. Chef Steven Shockley adds a unique twist to this traditional German sandwich by substituting pork with a pureed duck liver. Accented by pickled brussels sprouts and mustard seeds, the savory duck liver mousse sits atop our classic pumpernickel bread to give this sandwich a flavor like no other.
- Gonnella pumpernickel bread
- ½ c mustard seeds
- 2 c water
- 8 oz brussels sprouts
- Champagne vinegar
- Rice wine vinegar
- 1 red onion
- 1/4 c raw ginger root
- 2-3 tbsp butter
- 2-3 oz duck livers
- 1/4 c cream
- 1 egg
- Add mustard seeds to a skillet or boiling pot along with 1-2 c water and bring to a boil. This will help to remove bitterness.
- Slice brussels sprouts and do a quick pickle using equal parts champagne vinegar and rice wine vinegar. Ensure the brussels sprouts are completely submerged in the liquid and add pinch of salt.
- Add butter to frypan and sauté shaved ginger and red onion until they become translucent. Do not allow to caramelize. Add the duck livers to the mixture, and salt and pepper to taste, and allow to simmer for a few minutes until they begin to color. Do not cook them completely through.
- Add the duck mixture to a blender and puree with one egg yolk and cold cream.
- Once pureed, spread a layer of duck liver mousse onto a slice of classic pumpernickel bread. Top with pickled brussels sprouts and sliced red onion. Finish with the boiled mustard seeds.