Sandwich au magret de canard

Ingrédients

• 2 crusty bread rolls (white or brown, your choice)
• 40 grams pointed cabbage
• half a red onion
• 1 avocado
• 1 Barbarie duck breast fillet, at room temperature
• 40 grams lamb's lettuce
• FOR THE DRESSING
• 1 garlic clove
• 2 tbsp ketjap
• half a tbsp oil
• 1 tsp honey
• Freshly ground pepper and salt

Préparation

1. 1

   1. Score the skin of the duck breast in a crosshatch pattern. 2. Heat a frying pan without oil or butter. Place the duck breast skin-side down in the pan and cook for 7 minutes. 3. Flip and cook the duck for another 4 minutes. 4. Wrap the duck breast in aluminium foil and leave to rest for 10 minutes.5. Cut the rolls in half and top with the lamb's lettuce. Slice the red onion into rings, the avocado into slices and the pointed cabbage into pieces, then arrange everything on top of the rolls.6. Press the garlic and add the remaining dressing ingredients, then stir together. Season with pepper and salt to taste.7. After 10 minutes, unwrap the duck breast and slice it as thinly as possible — thin slices make the sandwich much easier to eat ;). Arrange the duck slices on the roll and drizzle the dressing over the top. Finish by placing the top half of the roll on.Enjoy!