When two-Michelin star chef Michael Wignall took over from Michael Caines as executive head chef at Gidleigh Park, The Sunday Times called it the ‘highest-profile handover on the British restaurant scene’. The new appointee took time out from the kitchen to share his thoughts on this most classic of dishes

I use the Club Sandwich as a benchmark of a hotel’s quality. You can tell a lot from the standard of ingredients and care that goes in to making it.

The best I’ve had was at Tokyo’s Mandarin Oriental; the worst at a hotel in Bali. It was such a surprise to see it on the menu, so I had to try it. Unfortunately, the strong winds blowing on the beach worked against me: I had a mouthful of grit by the end.

I’d give a seasonal twist to the Club Sandwich. In the summer, I’d use Isle of Wight vine tomatoes, poached chicken, crispy braised coxcombs, and hen’s egg-and-truffle mayonnaise. As it’s currently game season, I’d opt for an organic duck egg, duck bresaola, braised duck tongue and watercress mayonnaise. 

Michael Wignall’s seasonal duck Club Sandwich (makes one sandwich)

3 eggs

2 medium slices of duck bresaola

3 slices of bread, lightly toasted

½ avocado

Juice of ¼ lime

1 dessert spoon of mayonnaise

250g watercress

4g Dijon mustard

8g red wine vinegar

20g water

100ml sunflower oil

½ pear, peeled and diced

3 small duck tongues, braised

Fresh truffle, grated

Yarrow 

Method

1. Make an egg yolk confit by cooking three whole eggs in water at 64­°C for 44 minutes, before transferring to a pan of cold water for 10 minutes.

2. Break the eggs and rinse away the white under slow cold running water. You should be left with a clean, semi-soft yolk. Beat the yolks and pour into a piping bag. Leave to one side.

3. Divide the slices of duck bresaola between two slices of toasted bread.

4. Blend the avocado with the lime juice and mayonnaise, then spread onto the third piece of toast.

5. Now blend the watercress with the Dijon mustard, red wine vinegar and water until smooth. Then slowly add the sunflower oil to make an emulsion, and season.

6. Build the sandwich, starting with the first piece of bread and duck bresaola, followed by the avocado layer, then the second layer of duck. Trim all the edges so it’s uniform.

7. To finish, pipe the egg yolk confit and watercress emulsion on top, add the cubes of pear, and place the duck tongues. Garnish with freshly grated truffle and yarrow.

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This article has been tagged Food + Drink, Opinion