In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.
Using a mandolin, slice the apples into 16 slices.
Top the apple slices with some of the shredded duck, smoked gouda, and sprouts.
Pre-heat the oven to 400°F (205°C).
In a large pan, heat the shredded duck for 4 to 5 minutes over medium heat, stirring regularly. Remove from heat and let cool.
Using a mandolin, julienne the apple.
In a bowl, combine the julienned apple, cabbage, oil, and vinegar.
In another bowl, mix the mayonnaise with the whole-grain mustard and honey.
Place the mini naans on a baking sheet lined with parchment paper. Warm the mini naans in the oven for 4 to 5 minutes. Remove from the oven.
Garnish the mini naans with the honey mustard sauce, shredded duck and apple-cabbage salad.
