Festive Duck Baps, Apple & Sprout Slaw and Ballymaloe Mayo & Cranberry Sauce
- Cooking Time: 15 minutes
- Serves: 1
- Allergens: Mustard seeds
Shredded confit duck leg is a firm favourite as a festive filling, and our Duck Baps with Apple & Sprout Slaw are the perfect St. Stephen’s Day (Boxing Day) treat. They’ll also take pride of place on any finger-food platter. Ballymaloe Mayo & Cranberry Sauce add some creaminess, plus sweet & sharp notes to really bring this beautiful bap together. You can swap your bap for any bread of your choice, although we’re partial to a Waterford Blaa – a large, soft & fluffy roll, with a floury crust.
- Your bread of choice (we recommend a bap or Waterford Blaa)
- ½ confit duck leg (shredded & seasoned)
- 2 tsp Ballymaloe Cranberry Sauce
- 2 tsp Ballymaloe Mayo
- Mixed leaves
- To make your Apple & Sprout Slaw:
- Ballymaloe Classic French Dressing
- Ballymaloe Mayo
- Apple cider vinegar
- Savoy cabbage & red cabbage (finely shredded)
- Sprouts (shredded)
- Apple (skin on & grated)
- Salt & pepper
- To make your Apple & Sprout Slaw, mix your shredded cabbage and sprouts with your grated apple. Then add a splash of Ballymaloe Classic French Dressing, some apple cider vinegar and Ballymaloe Mayo. Taste and adjust your seasoning as necessary. Do not be afraid to add an extra drop of apple cider vinegar to heighten the flavour.
- Cut your bap (or bread of choice) in half, but leave it hinged, then spread the base with a generous layer of Ballymaloe Cranberry Sauce, before smothering the lid in Ballymaloe Mayo.
- Pack the base with slaw, top with your seasoned shredded duck and some mixed leaves, before popping the lid on.
- Serve with more of your homemade Apple & Sprout Slaw on the side.