Taiwanese-born British chef, TV presenter and food writer Ching-He Huang finds a classic Club Sandwich the perfect comfort food when she’s travelling around Asia. She gives it a Chinese makeover with roast hoisin duck – and plenty of texture

The Club Sandwich is the one item I’d order from room service, especially if I’m travelling around Asia and need some Western comfort food to satisfy that craving. The Conrad in Bangkok and the Sheraton Langkawi Beach in Malaysia are among my favourite places to eat them, but I was surprised to find one at a breakfast stall in Hong Kong near Central, and at The Banyan Tree Sanya in Hainan – even though it’s a five-star international hotel, I wasn’t expecting to see it on any menu in China.

For me, it’s the crunchy fresh lettuce, juicy tomato and crispy bacon combined with slightly smoked chicken, golden-brown white toast and French fries that define a good Club Sandwich.

My own twist would be to turn it on its head – or rather, inside out. The Chinese are obsessed with kou-gan (‘mouth feel’), so this sandwich would have a nod to that. I’d keep the crunchy, crisp textures on the inside by toasting granary bread on one side, keeping the outside soft. I would also choose hoisin roast duck for my filling, with an orange marmalade to give it a bitter, zesty sweetness.

Roast duck Club Sandwich
Serves two

Ingredients

For the roast duck and marinade

2 large duck thighs, skin on
2 cloves garlic, minced
2 tbsp ginger, peeled and grated
1 tbsp Shaoxing rice wine or dry sherry
1 tsp Chinese five spice powder
2 tbsp runny honey
2 tbsp hoisin sauce
1 tbsp dark soy sauce
1 tbsp groundnut oil
1 pinch sea salt

For the sandwich

4 slices of granary bread
3 tbsp hoisin sauce
3 tbsp marmalade
12 slices cucumber
2 handfuls baby spinach

1. Place the duck legs in a zip-lock bag, add all the marinade ingredients and refrigerate for at least one hour.

2. Heat the oven to 180°c. Place the duck legs (including the marinade) round side up on a roasting tray lined with foil. Roast for 40 minutes, then turn the heat up to 220°c and cook for a further 10 minutes until well done.

3. Remove from the oven and let them rest for five minutes, then slice the meat and place on a serving board.

4. Grill four slices of bread on one side.

5. Spread two slices of toast with the hoisin sauce on the crisp side and two slices with marmalade, also on the toasted side. Top the hoisin side with 150g sliced roast duck, followed by cucumber and finally the spinach. Place the marmalade side on top and press down firmly. Cut into half slices. Place the other half on top and keep together using a bamboo skewer. Serve immediately with salt-and-black-pepper potato crisps.

Have an opinion on The Club that you’d like to share? Let us know

This article has been tagged Food + Drink, Opinion