Duck breast with cranberry sauce and buttered savoy

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Savoy cabbage clean, wash, quarter and cut the leaves from the stalk. Peel and chop the onion. Heat the fat in a saucepan and sauté the onion for about 8 minutes. After about 4 minutes add the savoy cabbage. Pour on 250 ml stock and braise in a closed pot for another 10 minutes. Season to taste with salt, pepper and nutmeg

2. 2

   Meanwhile wash the meat, dab dry and cut the skin into strips. Place duck breasts on the skin side in a cold ovenproof pan or flat roasting pan and fry for 4-5 minutes, turn and fry on the meat side for about 3 minutes. Season with salt and pepper. Braise in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: stage 1) for 10-12 minutes

3. 3

   Peel the shallots and cut into fine cubes. Remove meat from the pan, wrap in aluminium foil and keep warm. Skim off the duck fat to about 1 tbsp. Sauté the shallots in the remaining cooking fat for about 3 minutes until translucent. Deglaze with red wine. Add 200 ml stock, bring to the boil and simmer for about 5 minutes. Stir starch and 2 tbsp. water until smooth and thicken sauce. Stir in cranberries and season to taste with salt and pepper

4. 4

   Cut the meat into slices. Arrange savoy cabbage, meat and sauce on plates

Nutrition Facts

KCAL
470 kcal

CARBS
20 g

FATS
25 g

PROTEINS
38 g