Duck breast in plum sauce with savoy cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the fillets and dab dry. Cut skin crosswise. Fry the meat in a pan without fat, skin side down, for about 5 minutes. Turn briefly and take out

2. 2

   Place the fillets in an ovenproof dish with the skin side facing upwards. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Peel and finely dice the shallots. Sauté in hot frying fat. Deglaze with port wine and about 150 ml water. Stir in roast stock, bring to the boil and simmer for about 10 minutes

3. 3

   Clean, wash and cut the savoy cabbage into strips. Peel and chop the onion. Heat butter. Sauté onion in it. Add the savoy cabbage and steam for about 5 minutes. Pour in almost 100 ml water, bring to the boil, cover and stew for about 10 minutes. Season cabbage with salt and pepper

4. 4

   Meanwhile cook the spaetzle in plenty of boiling salted water for about 12 minutes

5. 5

   Wash, halve and stone the plums (drain plums from the jar). Stir starch and 2 tablespoons of water until smooth. Bind the port wine sauce with it. Add the plums to the sauce and leave to stand for about 5 minutes. Season to taste with salt and pepper

6. 6

   In the meantime lightly roast the almonds in a pan without fat. Cut the meat open. Stir the resulting gravy into the sauce. Arrange everything and sprinkle with the almonds

Nutrition Facts

KCAL
940 kcal

CARBS
76 g

FATS
43 g

PROTEINS
49 g