Duck breast with Asian red cabbage

Name: Duck breast with Asian red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small head red cabbage (about 1 kg); 7-10 Tbsp Salt; 2 TABLESPOONS hulled sesame seed; 1 red chilli pepper; 1/4 potty Coriander; 1 hazelnut-sized piece of ginger; 3 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Plum wine; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 9 TABLESPOONS Oil; 100 g Whipped cream; 200 ml Milk; 200 g Corn semolina (polenta); 2 small duck breasts (approx. 300 g each); 1 Onion; 1 Garlic clove; 1 TABLESPOON Tomato paste; 300 ml dry red wine; 300 ml Poultry stock; 2-3 TABLESPOONS dark sauce thickener; 50 g Parmesan cheese; 1 TABLESPOON Cranberries (glass); 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small head red cabbage (about 1 kg)
7-10 Tbsp Salt
2 TABLESPOONS hulled sesame seed
1 red chilli pepper
1/4 potty Coriander
1 hazelnut-sized piece of ginger
3 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Plum wine
7-10 Tbsp Pepper
7-10 Tbsp Sugar
9 TABLESPOONS Oil
100 g Whipped cream
200 ml Milk
200 g Corn semolina (polenta)
2 small duck breasts (approx. 300 g each)
1 Onion
1 Garlic clove
1 TABLESPOON Tomato paste
300 ml dry red wine
300 ml Poultry stock
2-3 TABLESPOONS dark sauce thickener
50 g Parmesan cheese
1 TABLESPOON Cranberries (glass)
7-10 Tbsp Aluminium foil

Directions

1
Remove the outer leaves from the cabbage. Wash the cabbage, cut into slices and cut out the hard stalk. Cut or slice the cabbage into thin strips. Mix the cabbage with 1/2 teaspoon salt in a bowl, knead thoroughly and leave to stand for about 30 minutes.
2
Brown sesame seeds in a pan without fat, remove and let cool. Clean, wash and slice the chilli pepper and remove the seeds. Cut the pod into strips. Wash coriander and shake dry. Pluck the leaves from the stems and chop them. Peel and finely chop the ginger. Mix vinegar with plum wine, season with pepper, sugar and a little salt, fold in 4 tbsp. oil, stir in ginger.
3
Heat 2 tablespoons of oil in a large pot. Sauté the red cabbage for about 10 minutes while turning, remove from heat. Fold the vinaigrette into the cabbage, let it steep for about 30 minutes
4
Bring cream, milk and 700 ml water to the boil. Add 3 tablespoons of oil and about 1 teaspoon of salt. Stir in semolina. Continue stirring over low heat for about 5 minutes. Cover and leave to swell for a further 15 minutes on the switched-off hotplate. Stir from time to time
5
Wash meat, dab dry, cut skin several times. Heat a pan without fat. First roast duck breast on the skin side for 4-5 minutes, then continue roasting on the meat side for about 1 minute. Season the meat with salt and pepper, place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes in medium heat
6
Peel onion and garlic, dice coarsely. Pour the duck fat out of the pan, except for about 1 tbsp. Heat the rest of the frying set again. Sauté onion, tomato paste and garlic for 1-2 minutes, deglaze with red wine and stock, bring to the boil, cover and simmer for approx. 15 minutes, finally stir in sauce thickener, bring to the boil again briefly, season with salt, pepper and sugar
7
Remove the meat, wrap it individually in aluminium foil and leave it to rest in the switched off, slightly open oven. Grate the cheese, stir into the semolina, season with salt, pepper and sugar. Fold sesame, chilli, cranberries and half of the coriander into the red cabbage, season to taste again, reheat again if necessary. Remove meat from the foil, cut into slices. Arrange on plates with polenta, cabbage and sauce. Sprinkle the rest of the coriander on top
8
Waiting time approx. 40 minutes