Sandwich Recipes

Duck with Plum & Ginger Wrap

The unusual blend of plum, ginger and balsamic vinegar found in the chutney combine with the duck and additional ingredients in this wrap to provide a sweet savoury combination, which works so well with the strong flavour duck carries.

This recipe was created by Emily Day from sandwich manufacturer Buckingham Foods in Milton Keynes, Buckinghamshire as her entry in the Sam Browne Foods Duck Sandwich Designer of the Year Competetition in which she was a finalist.

Ingredients

• Plain Wrap
  
• 20g spinach
  
• 20g red pepper strips
  
• 20g cucumber julienne
  
• 10g mayonnaise
  
• 60g duck
  
• 20g plum and ginger chutney with balsamic vinegar
  
• 4g butter

Method

1. Spread the wrap with butter
2. Spread chutney along the wrap a third of the way up the wrap.
3. Fold the wrap over.
4. Spread mayo along the fold.
5. Arrange the slices of red pepper along the fold.
6. Lay julienne cucumber on the pepper.
7. Place the spinach along the pepper.
8. Fold in sides then roll quite tightly.
9. Slice in the middle at 45 degree diagonal.