Crispy duck breast with buttered cabbage and sesame potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the ginger and garlic. Chop ginger finely, press garlic through a garlic press. Mix both with 2 tablespoons of oil and pepper. Wash duck breast, dab dry and cut the skin into strips.

2. 2

   Spread the meat side of the duck breast with ginger-garlic oil. Cover and chill for about 45 minutes. Wash the potatoes and cook in boiling water for about 20 minutes. Drain the potatoes, rinse with cold water and peel off the skin.

3. 3

   Let the potatoes cool down. Clean, wash and cut the pointed cabbage into strips. Peel and chop onion. Heat an ovenproof pan or roaster, fry the duck breast fillets in it first on the skin side for about 5 minutes, turn and fry on the meat side for 2-3 minutes.

4. 4

   Sprinkle with salt, pour on 125 ml of water and continue baking in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Heat the fat in a pot and fry the onion until transparent.

5. 5

   Add the pointed cabbage and braise briefly. Season with salt, pepper and nutmeg. Add 100 ml of hot water and stew covered for 5-10 minutes. Cut potatoes roughly into pieces. Roast sesame seeds in a pan without fat until golden brown, remove.

6. 6

   Heat 4 tablespoons of oil in a frying pan and fry the potatoes for about 5 minutes, turning them over. Sprinkle with sesame seeds, season with salt and pepper. Let duck breast wrapped in aluminium foil rest for about 5 minutes. Degrease frying stock, stir in sugar and vinegar and let it boil down for 3-4 minutes.

7. 7

   Cut the duck breast into slices, arrange with pointed cabbage and sesame potatoes. Serve garnished with parsley. Serve with extra sauce.

Nutrition Facts

KCAL
740 kcal

CARBS
42 g

FATS
48 g

PROTEINS
34 g