Description
A gourmet twist on the classic Beef on Weck, this sandwich features succulent slow-roasted duck piled onto a kummelweck roll, topped with freshly grated horseradish for a bold and flavorful bite. Perfect for sandwich lovers and food enthusiasts alike!
Ingredients
Scale
For the Duck:
- 2 duck legs (or duck breast, shredded)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary (chopped)
- 1/2 teaspoon fennel seeds
- 1 tablespoon olive oil
For the Kummelweck Rolls:
- 2 Kaiser rolls
- 1 tablespoon coarse salt
- 1 tablespoon caraway seeds
- 1 egg white (beaten, for brushing)
For the Toppings:
- 2 tablespoons prepared horseradish (freshly grated)
- 1/4 cup duck jus or au jus (for dipping, optional)
Instructions
-
Prepare the Duck:
- Preheat oven to 325°F (165°C).
- Pat duck dry and season with salt, pepper, garlic powder, rosemary, and fennel seeds.
-
Roast the Duck:
- Heat olive oil in a pan and sear the duck on both sides until golden brown.
- Transfer to an oven-safe dish and roast for 1.5-2 hours until tender.
- Shred the meat and reserve any pan drippings for jus.
-
Prepare the Rolls:
- Brush the Kaiser rolls with egg white.
- Sprinkle with coarse salt and caraway seeds.
- Toast in the oven for 5 minutes at 375°F (190°C).
-
Assemble the Sandwich:
- Pile shredded duck onto the weck roll.
- Top with freshly grated horseradish.
- Serve with duck jus on the side for dipping.
-
Serve & Enjoy!
Notes
- If duck legs are unavailable, use duck breast and slice it thinly.
- Pair with French fries or a side salad for a full meal.
- For extra flavor, toast the rolls in the duck fat.
