Smørrebrød with Christmas Lunch Duck and Waldorf Salad
Christmas lunch roast duck with Waldorf salad © kvalifood.com
This is a variation on the classic Christmas lunch duck smørrebrød, where Waldorf salad replaces some of the red cabbage and gives a lighter, fresher profile. The Waldorf salad — invented at the Waldorf-Astoria Hotel in New York in the 1890s — with its crisp apples, celery and walnuts adds crunch and freshness that offsets the richness of the duck. The red cabbage is still there for tradition’s sake and provides the familiar sweet-sour flavour. It’s a Christmas lunch smørrebrød that holds to tradition but gives it a modern lift.
Ingredients
Yields 4 servings
Waldorf salad
- 1 green apple, diced
- 2 stalks celery, thinly sliced
- 50 g walnuts, roughly chopped
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- salt
- pepper
Assembly
- 4 slices dark rye bread
- butter, for the bread
- 8–12 slices cold roast duck
- red cabbage (see recipe #46)
- orange slice
- fresh thyme
- coarsely ground black pepper
Directions
Waldorf salad
Mix apple, celery and walnuts with mayo and lemon juice. Season to taste.
Assembly
Spread the bread with butter. Arrange the duck slices on top. Distribute Waldorf salad on one side and red cabbage on the other. Garnish with an orange slice, thyme and pepper.