Roast-Duck Sandwich

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Butter a thin slice of dark or light rye bread and cover with slices of roast duck with crisp skin. Top with a spoonful of cold orange-flavored red cabbage and garnish with quartered thin orange slices.

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