Duck breast with orange cabbage

Name: Duck breast with orange cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Duck breasts (à approx. 390 g); 200 g Shallots; 300 g Mushrooms; 4 TABLESPOONS Oil; 3 Oranges; 1 (approx. 600 g) baby Chinese cabbage; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 100 ml dry red wine; 75 ml freshly squeezed orange juice; 50 g Raspberry Jelly; 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp freshly crushed green pepper; 7-10 Tbsp Oregano and green pepper panicles

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Duck breasts (à approx. 390 g)
200 g Shallots
300 g Mushrooms
4 TABLESPOONS Oil
3 Oranges
1 (approx. 600 g) baby Chinese cabbage
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
100 ml dry red wine
75 ml freshly squeezed orange juice
50 g Raspberry Jelly
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp freshly crushed green pepper
7-10 Tbsp Oregano and green pepper panicles

Directions

1
Wash duck breast thoroughly and pat dry. Cut the skin crosswise with a sharp knife. Peel the shallots and halve them as desired. Clean the mushrooms, wash if necessary and halve them as desired. Heat 2 tablespoons of oil in a frying pan, put the meat first with the skin side in the pan and fry. Turn and fry from the underside as well.
2
Fry meat over medium heat for about 20 minutes, turning several times. In the meantime, wash one orange thoroughly and cut into slices. Peel the remaining oranges so that the white skin is completely removed. Use a sharp knife to cut orange fillets from the parting skins. Squeeze the juice from the rest of the oranges and collect them. Clean the cabbage, cut into strips, wash thoroughly and drain well. Heat the rest of the oil in a casserole, fry the shallots, mushrooms and cabbage in it. Deglaze with squeezed orange juice and stock and simmer at medium heat for about 10 minutes. 1 minute before the end of the cooking time, carefully add the orange filets. Season with salt, pepper and sugar and keep warm. Season duck breasts with salt and pepper, remove from the pan and keep warm. Deglaze frying fat with wine, 100 ml water and orange juice.
3
Heat the rest of the oil in a casserole, fry the shallots, mushrooms and cabbage in it. Deglaze with squeezed orange juice and stock and simmer at medium heat for about 10 minutes. 1 minute before the end of the cooking time, carefully add the orange filets. Season with salt, pepper and sugar and keep warm. Season duck breasts with salt and pepper, remove from the pan and keep warm. Deglaze frying fat with wine, 100 ml water and orange juice. Stir in jelly, bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar. Cut open duck breast. Put two orange slices on each plate. Arrange vegetables, duck breast and some sauce on top. Serve garnished with oregano and pepper pancakes
4
Stir in jelly, bring to the boil, stir in sauce thickener and bring to the boil again. Season to taste with salt, pepper and sugar. Cut open duck breast. Put two orange slices on each plate. Arrange vegetables, duck breast and some sauce on top. Serve garnished with oregano and pepper pancakes