Duck breast skewers on red Coleslaw

Name: Duck breast skewers on red Coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 green peppers; 150 ml Orange juice; 4 TABLESPOONS liquid honey; 9 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Duck breast fillets (approx. 250 g each); 1 small head red cabbage; 3 red onions; 1/4 Perennial celery; 100 g fresh horseradish; 2 Oranges; 4 TABLESPOONS Vinegar; 8 wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 green peppers
150 ml Orange juice
4 TABLESPOONS liquid honey
9 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Duck breast fillets (approx. 250 g each)
1 small head red cabbage
3 red onions
1/4 Perennial celery
100 g fresh horseradish
2 Oranges
4 TABLESPOONS Vinegar
8 wooden skewers

Directions

1
Wash and clean the peppers and cut them into fine cubes. Mix with orange juice and honey. Stir in 5 tablespoons of oil. Season with salt and pepper, put aside. Remove the skin from the duck breast. Cut the meat into cubes and marinate for about 1 hour
2
Clean, wash and quarter cabbage. Cut out the stalk. Chop the cabbage finely. Peel onions and cut into fine strips. Wash and clean the celery and cut into fine slices. Wash, clean, peel and finely grate horseradish. Mix everything together and season with salt and pepper. Peel oranges so that the white skin is completely removed. Cut oranges into slices. Mix everything together. Fold in vinegar and 4 tablespoons of oil
3
Put the duck skin in a cold pan, heat it up and drain the fat. Remove the meat from the marinade and let it drip off. Remove duck skin from the pan. Skewer the meat and fry it in the rendered fat for approx. 6 minutes while turning. If necessary, drain meat skewers on kitchen paper and arrange them on the coleslaw
4
Waiting time approx. 45 minutes