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Ingredients
Duck and Apple Sandwiches
- For the spread
- 100 grams Quark
- 150 grams cream cheese
- 2 Tbsps Whipped cream
- 2 Tbsps freshly chopped Fresh herbs (such as parsley, basil, marjoram, chervil)
- 2 duck legs (ready for cooking, each 250-300 grams)
- 2 Apple
- 1 Tbsp butter
- 1 Tbsp liquid honey
- 4 centiliters Cider
- 4 slices Farmhouse bread
Preheat the oven to 100°C (approximately 200°F).
For the spread, mix quark in a bowl with cream cheese, cream and herbs and season with salt and pepper to taste.
Rinse duck breasts, pat dry and season with salt and pepper. Place duck breasts skin side down in a hot frying pan and fry until golden brown. Then cover and cook for about 40 minutes in the preheated oven.
Meanwhile peel apples, quarter, remove core and cut into thin slices. In a pan melt butter, add apples and drizzle with honey. Let apples caramelise and deglaze the pan with cider. Boil down liquids almost completely and then remove apples from the pan. Let cool.
Remove duck breasts from the oven, let cool and cut into thin slices.
Place half of bread slices on a work surface, brush with cream cheese and top with apple and slices of duck breast. Cover with remaining bread slices and cut diagonally. Serve garnished with marjoram.