Duck breast with creamed savoy

Name: Duck breast with creamed savoy
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Head Savoy cabbage (about 1 kg); 1-2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 1/8 l Poultry broth (instant); 2 medium sized duck breast fillets (approx. 300 g each); 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Head Savoy cabbage (about 1 kg)
1-2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
200 g Whipped cream
1/8 l Poultry broth (instant)
2 medium sized duck breast fillets (approx. 300 g each)
7-10 Tbsp Parsley

Directions

1
Clean the savoy cabbage, quarter it and cut out the stalk. Cut the savoy cabbage quarters into strips and wash. Heat butter in a pot. Sauté the savoy cabbage in it while turning. Season the savoy cabbage with salt, pepper and nutmeg. Add cream and stock and bring everything to the boil while stirring. Braise the savoy cabbage over a low heat for about 20 minutes. Wash the fillets, dab dry. Cut the skin side diamond-shaped. Fry the fillets in a pan without fat on the skin side for about 10 minutes at medium heat until crispy. Turn and fry for 5-8 minutes. Season with salt and pepper. Season the savoy cabbage to taste again. Remove the fillets, let them rest for a short time and cut them into slices. Arrange savoy cabbage and fillet and garnish. Roast potatoes taste good with it
2
PREPARATION TIP: You can also start by roasting the duck breast thoroughly on all sides and season with salt and pepper. Then place in an ovenproof dish and cook at 200 °C approx.
3
Bake in the oven for 15 minutes