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Red Cabbage Sandwich

with Pulled Duck

Red Cabbage Sandwich

with Pulled Duck

Duration
approx. 300 min.
Effort
Medium

Ingredients for 4 people

  • For the sandwich
  • 2 duck breasts
  • 4 slices farmhouse bread
  • 4 tbsp butter
  • 3 oranges
  • 200g brie
  • ½ lemon thyme
  • 50g walnuts
  • ½ glass Kühne Red Cabbage
  • For the marinade
  • 2 tbsp Kühne Made for Meat Smoked Pepper BBQ
  • 2 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp Worcester sauce
  • 1 tsp paprika
  • ½ tsp pepper
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • 50ml cherry
  • 1 orange (squeezed juice)

The nutritional values given are approximate and should be taken as a guide.

Preparation

1. For the marinade: Cut orange in half squeeze the juice and stir with the other ingredients for the marinade. Wash and dab dry duck breasts and let them soak for at least 1 hour (better one night) in the marinade.

2. Preheat oven to 150°C upper / lower heat. Put the duck breasts together with the marinade into an oven dish, cover with aluminum foil and let stew for about 3 hours at 150°C.

3. Butter the sandwich bread slices and roast it from both sides in a pan.

4. Peel the oranges and cut out the filets. Chop the walnuts coarsely. Pluck the lemon thyme of the stem. Drain the Kühne Red Cabbage ready-to-serve.

5. Put the brie into an ovenproof dish, carve crosswise und bake in the oven for 15 minutes at 220°C fan oven.

6. Pull the duck meat with two forks. Top 2 slices roasted bread with Kühne Red Cabbage ready-to-serve, orange filets, pulled duck, molten brie. Put walnuts, lemon thyme and the other bread slices.

1. For the marinade: Cut orange in half squeeze the juice and stir with the other ingredients for the marinade. Wash and dab dry duck breasts and let them soak for at least 1 hour (better one night) in the marinade.

2. Preheat oven to 150°C upper / lower heat. Put the duck breasts together with the marinade into an oven dish, cover with aluminum foil and let stew for about 3 hours at 150°C.

3. Butter the sandwich bread slices and roast it from both sides in a pan.

4. Peel the oranges and cut out the filets. Chop the walnuts coarsely. Pluck the lemon thyme of the stem. Drain the Kühne Red Cabbage ready-to-serve.

5. Put the brie into an ovenproof dish, carve crosswise und bake in the oven for 15 minutes at 220°C fan oven.

6. Pull the duck meat with two forks. Top 2 slices roasted bread with Kühne Red Cabbage ready-to-serve, orange filets, pulled duck, molten brie. Put walnuts, lemon thyme and the other bread slices.

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