Christmas red cabbage sandwiches

A duck breast that has been slowly cooked for hours and is so tender that it crumbles is combined with juicy red cabbage, creamy camembert, caramelized walnuts and a crispy sandwich bread . A dream combination for Christmas and just something very special! Perhaps, just like us, you imagine the sound of biting into that crispy sandwich!

So how about if you just invite all your loved ones on an Advent Sunday before Christmas and serve this great sandwich. We are sure your guests will be delighted, because they have definitely not eaten anything like this before.

Ingredients 

pulled meat

2 medium sized duck or chicken breasts

1 teaspoon  salt

3 tbsp soy sauce

a thumb-sized piece of ginger

a clove of garlic

100 ml poultry broth

cranberry red cabbage

1 kg of red cabbage

1 red onion

1 tbsp goose fat

100 g fresh cranberries or dried raisins 

100 ml vegetable stock

2 bay leaves

1 tsp red pepper berries

salt

pepper

1 teaspoon  cinnamon

further ingredients:

16 slices of sandwich bread slices 

200 g camembert

50 g walnuts

2 tbsp  honey

cress

Preparation 

 Pulled meat

Place the duck breasts in a cast iron roaster and fry on the skin side over medium heat so that the fat comes out. Then pour off the fat and remove the skin. Now briefly sear the duck breasts on both sides again.

Lightly sweat the garlic and ginger, then pour in the soy sauce and poultry stock.

Preheat the oven to 120 degrees, put the roaster in the oven and cook the duck there for about 2 hours, until the meat can be easily pulled apart. The stock can then move into the meat, it gives it a very special flavor.

cranberry red cabbage

Finely chop the onions and sweat together with the goose lard.

Finely grate the red cabbage and wash. Then add to the onions and deglaze with the vegetable stock.

Season with salt, pepper, cinnamon, bay leaves and the red pepper berries and garnish for 30 minutes over medium heat.

Then wash the cranberries and add them to the red cabbage as well.

Before serving, season again with salt and pepper.

Put the honey in a pan and let the walnuts lightly caramelize.

Toast the sandwich slices, then spread immediately with two slices of camembert each.

Spread the red cabbage on top.

Now pluck the duck apart and spread it on the sandwich and enjoy.