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.

　　

Ingredients

makes 4 servings

　　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

　　

Cashew Butter

1 cup chopped cashews

　　1/2 cup chopped peanuts

　　3 tablespoons honey

　　1 tablespoon molasses

　　Salt

　　4 tablespoons (1/2 stick) softened butter

　　

Grilled Red Onions

1 large or 2 small red onions, sliced in 1/4-inch-thick rings

　　2 tablespoons olive oil

　　Salt and pepper

　　

Apple-Celery Salad

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)

　　

Step 1

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 4 slices of bread with cashew butter and the remaining 4 with pepper jelly. Warm the duck meat and onions in a 400°F oven for about 5 minutes. Divide the meat and onions among the 4 sandwiches. Season with salt and pepper. Put the sandwiches together and slice in half. Serve with Apple-Celery salad.

　　

Cashew Butter

Step 2

Roast the cashews and peanuts for about 7 minutes at 350°F; cool completely. In a food processor, puree the nuts, honey, molasses, and a pinch of salt. Then add the softened butter and puree. Add a splash of warm water, if necessary, to thin the mixture to a spreadable, creamy texture. Keep in mind that cashew butter will be soft while it is warm and will stiffen up as it chills—it should be at room temperature when spreading it on the sandwiches.

　　

Grilled Red Onions

Step 3

Toss the onions with the olive oil, and a little salt and pepper. Grill, broil, or roast for about 5 minutes, until wilted.

　　

Apple-Celery Salad

Step 4

Peel, core, and thinly slice the apple. Slice the celery hearts thinly on the diagonal. In a medium bowl, toss the apple and celery with the shallot, olive oil, vinegar, and salt, to taste.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.