Duck breast sandwich
A luxurious sandwich with juicy duck breast, avocado and a ketjap dressing
A luxurious sandwich with juicy duck breast, avocado and a ketjap dressing
When I have a day off, I love turning my lunch into a little celebration. Warm filled rolls are always among my favourites. I'm also a big fan of Asian-inspired ingredients like duck, so today I've decided to share a duck breast sandwich with you. Delicious! The combination of avocado and duck in particular is surprisingly good — really worth trying.
I picked up the rolls from the bakery section at Lidl. They're absolutely delicious, fresh and great value too. During the festive season there are even more special rolls available from delicieux. What more could you want?
I'd never cooked duck myself before, but it's actually really easy and in just over 20 minutes your lunch is on the table.
1. Score the skin of the duck breast in a crosshatch pattern.
2. Heat a frying pan without oil or butter. Place the duck breast skin-side down in the pan and cook for 7 minutes.
3. Flip and cook the duck for another 4 minutes.
4. Wrap the duck breast in aluminium foil and leave to rest for 10 minutes.
5. Cut the rolls in half and top with the lamb's lettuce. Slice the red onion into rings, the avocado into slices and the pointed cabbage into pieces, then arrange everything on top of the rolls.
6. Press the garlic and add the remaining dressing ingredients, then stir together. Season with pepper and salt to taste.
7. After 10 minutes, unwrap the duck breast and slice it as thinly as possible — thin slices make the sandwich much easier to eat ;). Arrange the duck slices on the roll and drizzle the dressing over the top. Finish by placing the top half of the roll on.
Enjoy!
Recipe
An exceptional sandwich with tender sliced Barbarie duck breast, fresh lamb's lettuce, avocado and pointed cabbage. Finished with a delicious ketjap dressing with garlic and honey.
| Course | Main course |
|---|---|
| Kitchen | Vietnamese |
| Servings | 2 |
| Preparation time | 15 min |
|---|---|
| Stiffen up min. | 10 min |
| Total | 45 min |
1. Score the skin of the duck breast in a crosshatch pattern.
2. Heat a frying pan without oil or butter. Place the duck breast skin-side down in the pan and cook for 7 minutes.
3. Flip and cook the duck for another 4 minutes.
4. Wrap the duck breast in aluminium foil and leave to rest for 10 minutes.
5. Cut the rolls in half and top with the lamb's lettuce. Slice the red onion into rings, the avocado into slices and the pointed cabbage into pieces, then arrange everything on top of the rolls.
6. Press the garlic and add the remaining dressing ingredients, then stir together. Season with pepper and salt to taste.
7. After 10 minutes, unwrap the duck breast and slice it as thinly as possible — thin slices make the sandwich much easier to eat ;). Arrange the duck slices on the roll and drizzle the dressing over the top. Finish by placing the top half of the roll on.
Enjoy!
Slice the duck breast as thinly as possible for the best result. Thin slices make the sandwich easier to eat and allow the flavours to really come through.
This sandwich is also great on a brown or wholegrain roll. Feel free to mix up the vegetables or add an extra drizzle of honey to the dressing to suit your taste.
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