Mini sandwiches with cooked shredded duck and red cabbage salad - Jean Routhiau

Mini sandwiches with cooked shredded duck and red cabbage salad

Preparation : 10min

Cooking : 5min

Ingredients

For 4

  • 500g shredded confit duck, JEAN ROUTHIAU
  • 300g finely grated red cabbage
  • 8 mini hamburger rolls (6 to 8 cm in diameter)
  • 150g mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 grated garlic clove
  • Barbecue sauce
  • 20g coriander leaves (dice 10g)

Recipe

  • In a mixing bowl, use a whisk to beat together the mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon cider vinegar, grated garlic and 10g of chopped coriander leaves.
  • Add the grated red cabbage and mix well with a wooden spoon.
  • Check the seasoning.
  • In a microwavable dish, divide up the 500g shredded confit duck and heat in the microwave (750W for 10 minutes), then mix with the barbecue sauce: 100ml (100g).
  • Place the mini buns in the toaster without browning them
  • Garnish with coriander leaves.
  • Spread on the cabbage salad then divide the meat between the rolls.
  • Place the tops on the rolls.
  • Place them under the oven grill for two minutes (240°C).
  • Serve hot.

Voir nos vidéos