Duck Reuben Style Sammies
with Quick Pickled Cabbage
All the flavours of your local deli sandwiched between a glorious soft roll! Montreal spiced duck, quick-pickled cabbage and saucy DIY thousand island dressing! The perfect spiced fry is all you need on the side.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrine de canard
1 cs
Mélange d'épices de Montréal
(Contient Moutarde Peut contenir Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
2 pièce(s)
Pain brioché
(Contient Blé, Oeuf Peut contenir Soya)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
2 pièce(s)
Pomme de terre Russet
4 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Blé, Crustacés, Poisson, Moutarde, Sésame, Soya, Lait, Sulfites, Oeuf)
2 cs
Ketchup
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
90 ml
Cornichon à l'aneth, en tranches
g
Chou rouge, émincé
56 g
Chou vert, émincé
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
¼ cc
Sel et Poivre*
1 cs
Huile*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
Cut potatoes into 1/2-inch wedges. Add potatoes, Smoked Paprika-Grlic Blend and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
Roughly chop the pikcles. Pat duck dry with paper towels. Using a sharp knife, score the skin-side of duck in a criss-cross pattern. Season with Montreal Steak Spice.
Add duck, skin-side down, to a cold large non-stick pan. Heat the pan over medium heat and sear until skin is crispy, 10-12 min. Flip duck over and cook for 2-3 min. Transfer duck to another parchment-lined baking sheet, skin-side up. Roast in the top of the oven until duck is cooked through, 8-13 min.**
While ducks roasts, add cabbage, vinegar, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) to a large bowl. Toss to combine.
Add ketchup, mayo and chopped pickles to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Halve rolls, then spread 1/2 tbsp butter on each half. Arrange buns, cut-side up, on another baking sheet. Sprinkle cheese over top buns. Toast rolls in the middle of the oven, until cheese melts and rolls are golden-brown, 2-3 min.
When duck is done, transfer to a plate to rest, 3-5 min. Thinly slice the duck. Divide cabbage over bottom rolls, then top with duck and 1 tbsp thousand island dressing. Cover with top rolls. Divide duck sammies and potato wedges between plates. Serve with remaining thousand island dressing mixture, for dipping.