Duck Reuben Style Sammies
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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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Duck Breast

1 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Brioche Bun

(Contains Wheat, Egg May contain Soy)

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

2 unit(s)

Russet Potato

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 tbsp


1 tbsp

Smoked Paprika-Garlic Blend

(Contains Sulphites May contain Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

90 mL

Dill Pickle, sliced


Red Cabbage, shredded

56 g

Green Cabbage, shredded

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp


2 tbsp

Unsalted Butter*


Nutrition Values

Calories1350 kcal
Fat77 g
Saturated Fat25 g
Carbohydrate90 g
Sugar11 g
Dietary Fiber8 g
Protein85 g
Cholesterol390 mg
Sodium2490 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium550 mg
Iron15.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Bowl
Small Bowl



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. 

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