Cook The Book: Duck Club Sandwich

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4 (8-ounce) Muscovy duck breasts

Perfect Roast Seasoning (recipe follows) or kosher salt and freshly ground black pepper

1/2 cup Olive Oil Mayonnaise (recipe follows) or regular mayonnaise

12 slices Raisin Walnut Bread (recipe follows) or other raisin bread, toasted

4 tablespoons crumbled cooked bacon (from 4 slices)

2 cups shredded iceberg lettuce

2 small tomatoes, thinly sliced

1 small red onion, thinly sliced

1/4 cup plus 2 tablespoons kosher salt

3 tablespoons freshly ground black pepper

1 1/2 teaspoon dried thyme

1 1/2 teaspoons red wine vinegar

1/4 teaspoon kosher salt

1 large egg

1 large egg yolk

2 teaspoons Dijon mustard

3/4 cup canola oil

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 1/8 teaspoons active dry yeast or 2 ounces fresh yeast

3 large eggs, lightly beaten

1/3 cup granulated sugar

1/4 cup (packed) dark brown sugar

1/4 cup honey

5 3/4 cups bread flour

2 teaspoons kosher salt

1 1/2 teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter, cubed, at room temperature

2 cups raisins

1/2 cup chopped walnuts

Nonstick cooking spray

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