Wholegrain bread with leftover roast duck, red cabbage and horseradish quark

Leftover open sandwiches on wholegrain bread with horseradish quark, warm red cabbage, roast duck from the day before and apple slices. A quick lunch after Christmas, ready in 15 minutes.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 547 kcal per serving
• Protein: 29 g
• Fat: 24 g
• Carbs: 48 g

Ingredients

• 4 slices of wholegrain bread
• 150g leftover roast duck
• 150g leftover red cabbage
• 100g low-fat quark
• 10g fresh horseradish root
• 1 apple
• 1 tsp lemon juice
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife · grater

1. Finely grate the horseradish and stir it into the quark with the lemon juice and salt.
2. Toast the bread slices in a toaster or in a dry frying pan.
3. Cut the roast duck into thin slices and warm it through with the red cabbage in a frying pan for 3 min.
4. Quarter the apple, remove the core and cut it into thin slices.
5. Spread the bread with the horseradish quark and top with red cabbage, roast duck and apple slices.

Good to know

The best sandwich of the year comes on 26 December. Roast and red cabbage from the day before, a sharp quark spread and apple for freshness. Lunch is ready in a quarter of an hour.

Swaps

Roast duck → roast goose, beef or turkey. Low-fat quark → skyr. Fresh horseradish root → 1 tsp grated horseradish from a jar (unsweetened, without seed oils). Apple → pear.

Cooking tips

Only grate the horseradish just before serving so it stays hot. Pat the red cabbage dry so the bread doesn't go soggy.

Storage

Horseradish quark 2 days in the fridge; top the bread fresh.

Allergens

Contains gluten (wholegrain bread) and milk (quark). For children, use less horseradish. In pregnancy, heat the roast meat until steaming hot.