Duck breast sandwich

Name: Duck breast sandwich
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Duck breast (approx. 600 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Picking salad; 80 g Double cream cream cheese; 2 TABLESPOONS thickened wild cranberries (glass); 1/2 370 bocal de betteraves marinées en tranches; 4 discs Farmhouse bread (approx. 50 g each)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Duck breast (approx. 600 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Picking salad
80 g Double cream cream cheese
2 TABLESPOONS thickened wild cranberries (glass)
1/2 370 bocal de betteraves marinées en tranches
4 discs Farmhouse bread (approx. 50 g each)

Directions

1
Wash the meat, dab dry and make a diamond-shaped incision in the skin. Season duck breast with salt and pepper and fry with the skin side in a pan at medium heat for about 5 minutes. Turn the breast and fry for another 2 minutes. Place in an ovenproof dish and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for another 12 minutes.
2
Sort the salad, wash and shake dry. Mix cream cheese and cranberries. Drain the beetroot in a sieve. Take the meat out of the oven, let it rest for a short time and cut into slices. Spread slices of bread with cream cheese, cover with salad, beetroot and duck slices