Duck breast with pointed cabbage

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage and cut out the stalk. Cut the pointed cabbage into strips. Blanch in boiling salted water for about 5 minutes. Drain on a sieve. Heat the double cream in a pot and season with mustard and pepper.

2. 2

   Wash, quarter, seed and cut the tomatoes into strips. Swivel cabbage and tomato strips in the mustard cream and keep warm. Wash duck breasts and pat them dry. Carefully remove the skin with a sharp knife and cut into narrow strips. Fry in a coated pan, remove from the pan and keep warm. Rub the duck breasts with salt and pepper, fry on both sides in the left-out fat and continue to fry for about 10 minutes at low heat. Season with salt and pepper. Let the meat rest a little and cut into slices. Arrange the duck breasts with the top cabbage and sprinkle the crispy duck skin over them.

3. 3

   Fry in a coated pan, remove from the pan and keep warm. Rub the duck breasts with salt and pepper, fry on both sides in the left-out fat and continue to fry for about 10 minutes at low heat. Season with salt and pepper. Let the meat rest a little and cut into slices. Arrange the duck breasts with the top cabbage and sprinkle the crispy duck skin over them. Serve with crispy fried Mini Rösti

4. 4

   Preparation time approx. 40 minutes