Baked white cabbage slices with duck breast

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Remove outer white cabbage leaves. Quarter the white cabbage and remove the stalk. Cut quarter again in 3 columns. Heat the oil in a roasting pan and fry the slices until golden brown, turning them over. Season with salt and pepper. Add broth and spices and braise covered for about 30 minutes

2. 2

   Wash duck breasts, pat dry and make a diamond-shaped incision in the skin. Season duck breasts with salt and pepper and place them with the skin side in a cold ovenproof pan. Heat the pan and fry the duck breasts for approx. 5 minutes on the skin side until crispy, turn them over and continue frying for approx. 2 minutes. Roast the duck breasts in the pan in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes

3. 3

   Peel, wash and dice the carrots. Add the cubes about 15 minutes before the end of the cooking time of the cabbage slices. Remove the duck breast from the oven and cover with aluminium foil approx

4. 4

   Remove cabbage from the roaster and keep warm. Mix starch and 2 tablespoons of water and thicken the stock slightly. Bring sauce to the boil and season with salt and pepper. Cut the duck breast into slices. Arrange duck breast, cabbage, carrots and sauce on plates

Nutrition Facts

KCAL
430 kcal

CARBS
10 g

FATS
28 g

PROTEINS
34 g