Roast duck breast with red cabbage
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ingredients
2 pcs duck breasts to taste fresh oregano a little black pepper to taste rock salt
red cabbage:
1000 g red cabbage a little olive oil 1 pk red onion 2 tbsp brown sugar to taste rock salt a little ground cumin a little black pepper 2 pk bay leaf 2 dl water 2 dl orange juice 4 tbsp fig chutney 1 tbsp balsamic vinegar 1 tbsp butter to soften
progress in the video above
The unique taste of red cabbage with fig chutney and roasted duck breast. Suitable for the festive table. Sure to please any foodie.
1. Wash and pat dry the duck breasts with skin. 2. Cut the skin into grids. Season with salt and pepper. 3. Roast in a hot frying pan, skin side down, for 4 minutes. Turn over and bake for 2 more minutes. 4. Place the duck breasts in a preheated oven at 180°C and roast for 7 minutes (skin side up). 5. Preparation of red cabbage. 6. Put the oil in a heated saucepan and fry the red onion. 7. Add the red cabbage, season lightly with salt to release the juices. 8. Add 2 bay leaves, cumin seeds and black pepper. Pour in half a cup of water and half a cup of freshly squeezed orange juice. Simmer for 15 min. 9. Stir. And again pour half a cup of water and half a cup of freshly squeezed orange juice. Simmer for another 10 min. 10. Stir. Add the fig chutney, video instruction here: 11. Finally, add 1 tbsp of balsamic vinegar. And add butter to taste to soften.
