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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Duck Breast
6 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
2 unit(s)
Artisan Bun
(Contains: Soy, Wheat, Milk May contain traces of: Milk, Sesame, Soy, Sulphites, Mustard, Egg)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
2 unit(s)
Russet Potato
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Milk, Sesame, Soy, Sulphites, Wheat, Mustard, Crustaceans, Fish, Gluten)
2 tbsp
Ketchup
(May contain traces of: Milk, Tree nuts, Sesame, Soy, Sulphites, Wheat, Mustard, Egg, Crustaceans, Fish, Gluten)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Wheat, Mustard)
90 mL
Dill Pickle, sliced
g
Red Cabbage, shredded
56 g
Green Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Sesame, Soy, Wheat, Mustard, Egg, Fish)
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
