Duck breast with apple red cabbage
easy
45 mins
45 mins
Ingredients
- 1 medium onion
- 4 small duck breasts (approx. 250 g each)
- 20 g clarified butter
- 1 TABLESPOON dried marjoram
- 1-2 Bay leaves
- 4-5 Cloves
- 1 glass (720 ml) Red cabbage
- 150 ml apple juice
- 2 (175 g each, e.g. Elstar) Apples
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1 glass (400 ml) Poultry stock
- 100 ml Orange juice
- 50 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 1 pinch Sugar
- 7-10 Tbsp Orange slices and marjoram
Directions
- 1
Peel and finely chop the onion. Wash duck breast and dab dry. Put duck breast with the skin side in a coated hot pan without fat and fry for 8 - 10 minutes. Then fry for a further 20 minutes, turning over. In the meantime, heat clarified butter in a pan and fry the onion until transparent.
- 2
Add marjoram, bay leaf and cloves and fry briefly. Add red cabbage, deglaze with apple juice and braise for about 15 minutes. In the meantime wash apples, peel if necessary, quarter them and cut them into slices. After half the cooking time add the apples to the red cabbage. Season duck breast with salt and pepper, remove from the pan and keep warm. Deglaze the roast with chicken stock, orange juice and cream. Bring to the boil, stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and sugar. Cut open duck breast. Put some sauce on the plates, arrange red cabbage and duck breast on top.
- 3
Season duck breast with salt and pepper, remove from the pan and keep warm. Deglaze the roast with chicken stock, orange juice and cream. Bring to the boil, stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and sugar. Cut open duck breast. Put some sauce on the plates, arrange red cabbage and duck breast on top. Garnish with orange slices and marjoram
Nutrition Facts
770 kcal
21 g
53 g
50 g
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