Crispy sandwich duck drumsticks, roasted mushrooms with coarse mustard and cranberry relish

Ingredients (4 persons):

4 pcs. organic duck drumsticks
Salt and pepper
8 slices coarse bread
75 g butter
1 bag of small salad leaves
1 tray of brown mushrooms cut in slices
2 tbsp. coarse mustard

Cranberry relish:
1 dl dried cranberry
1 tomato, chopped
3 tbsp. water
A bit of chili, minced
1 tbsp. white wine vinegar
A bit of salt


  1. Rub the drumsticks in salt and pepper and bake them in the oven at 200C for 1h and 15 min.
  2. Let them cool down take the meat from the bones.
  3. Melt the butter a little at a time in a pan and grill the bread slices golden.
  4. Roast the mushrooms in a bit of oil and season with salt and pepper.
  5. Mix the meat from the drumsticks with mushrooms and mustard.
  6. Boil the ingredients for the cranberry relish of approx. 2 minutes, pull the pot from the flame and place the lid on. Let it rest for about 15 min and "beat" it with a whisk.
  7. Serve the duck meat with mushrooms on butter toast with the cranberry relish and salad leaves.