Beetroot stew with duck breast

Ingredients

Directions

1. 1

   Wash meat, dab dry and remove skin from meat. Cut meat into bite-sized pieces. Cut skin into strips and cover and chill. Bring the stock, allspice and bay leaf to the boil, simmer the meat pieces for approx. 45 minutes

2. 2

   Peel and wash the potatoes. Clean or peel and wash the soup greens. Cut potatoes and soup vegetables into small cubes. Clean, wash and quarter white cabbage and cut out the hard stalk. Cut cabbage into fine strips. Peel beetroot (use disposable gloves) and cut into bite-sized slices

3. 3

   Add the prepared vegetables and potatoes to the meat and simmer for another 25-30 minutes in a closed pot at medium heat, season with salt, pepper and lemon juice

4. 4

   Slowly fry the duck skin in a pan without fat until crisp. Drain on kitchen paper, season with salt. Arrange stew in deep plates and sprinkle with roasted skin. Sour cream tastes good with it