Duck Breast with Cucumber Salad and Red Cabbage

A few days ago I wrote about a dinner that makes a nice sandwich the next day. Here is another dish that is good to make a sandwich of – duck. Nowadays, you don’t have to cook a whole duck to make this sandwich. Duck breast are available at the supermarket for a reasonable price and makes the weekend lunch a bit special.

 

 

 

 

 

 

 

 

 

 

 

Roasted Duck with Red Cabbage and Cucumber Salad

This sandwich with roasted duck is popular in the winter and around Christmas time. Left over roasted duck, red cabbage and cucumber salad is assembled to make a delightful sandwich at the Christmas lunches.   

Makes 2

10 oz. roasted duck or 2 5-6 oz. boneless duck breast halves

2 slices of buttered rye bread*

4 tbsp. red cabbage

Red Cabbage: 

2 lbs. red cabbage

(outer leaves removed), and finely chopped

2-4 tbsp. butter

2 tbsp. sugar

2 tbsp. apple cider vinegar

1 cup red currant juice

salt

To make the red cabbage, melt butter and sugar in a heavy bottomed saucepan,

add the cabbage, steam slightly, then add a little water and the vinegar. Cover

and simmer 50-60 minutes. Stir occasionally. When nearly done, add red currant

juice and more sugar and vinegar to taste.  

Red cabbage is best, if prepared the day before it is to be used.

4 tbsp. cucumber salad

Cucumber Salad: 

This salad is used as garnish in many sandwiches. It is always nice to make a large portion and keep in the refrigerator. 

Makes 2 cups 

1 large cucumber 

1 cup apple cider vinegar 

½ cup water 

2-3 tbsp. sugar 

salt and freshly ground pepper 

To make cucumber salad, wash and dry a large cucumber thoroughly. If it is a spring cucumber the green rind may be left on, but late in the season, when the rind may be thicker and harder, it is best to peel the cucumber. Cut cucumber in very thin slices with a sharp knife.  Mix vinegar and water and sweeten to taste. Season with salt and pepper. Add cucumber slices. Let stand for at least 1 hr. before serving.

 

 

To make duck breasts, trim off any extra skin and score fat in a cross-hatch pattern. Heat a large sauté skillet over high heat until hot, add duck, skin side down, and cook for 8-10 min. (depending on thickness of breast.) Turn duck over, and cook 5–8 min. Remove duck from heat and let rest 3 min.

To assemble, slice duck breast and arrange on each piece of buttered rye bread. Place 2 tbsp. red cabbage and 2 tbsp. cucumber salad on top of duck slices.

*Duck fat can be used instead of butter

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