Duck breast on creamed savoy

Name: Duck breast on creamed savoy
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Savoy cabbage (approx. 1,2 kg); 750 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2-3 TABLESPOONS Oil; 200 g Whipped cream; 1/2-1 TEASPOON Vegetable broth; 2 Duck breast fillets (approx. 300 g each); 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Savoy cabbage (approx. 1,2 kg)
750 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2-3 TABLESPOONS Oil
200 g Whipped cream
1/2-1 TEASPOON Vegetable broth
2 Duck breast fillets (approx. 300 g each)
7-10 Tbsp Parsley

Directions

1
Clean and wash the savoy cabbage and cut into fine strips. Peel and wash potatoes
2
Cover the potatoes and cook them in salted water for about 20 minutes. Fry the savoy cabbage in 1-2 tbsp. hot oil. Season with salt and pepper. Stir in 1/8 l water, cream and stock. Bring to the boil, cover and simmer over a low heat for about 20 minutes
3
Wash the fillets, dab dry. Cut skin crosswise. Fry for 5 minutes in 1 tbsp. hot oil, first on the skin side, then on the meat side. Season with salt and pepper. Fry at medium heat for another 15 minutes, turning several times.
4
Drain the potatoes. Season savoy cabbage with salt, pepper and nutmeg. Take out the fillets and cut them
5
let it rest. Cut into slices. Arrange and garnish everything
6
Drink: cool white wine