Duck on caramelized pointed cabbage

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the duck breasts and legs and pat dry. Heat 1 tablespoon of oil in a frying pan. Rub the legs all around with salt and pepper, fry briefly on both sides in the pan and place on the fat pan of the oven. Pour on 1/2 -1 cup of water and roast in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 1 hour. Spoon the duck legs with roast stock from time to time for the first 30 minutes. Cut the duck breast slightly crosswise on the fat side and season on both sides with salt and pepper.

2. 2

   Heat 1 tablespoon of oil in a frying pan and fry the duck breast on both sides, first on the fat side, then remove from the pan. Clean, wash and cut the pointed cabbage into strips. Caramelise the sugar in a wide saucepan. Add 1 tablespoon of butter, then deglaze with approx. 100 ml of water and cook the caramel loosely. Add the pointed cabbage and braise for about 5 minutes, stirring occasionally. Season with salt, pepper and nutmeg. Place the duck breast on the fat pan approx. 15 minutes before the legs are cooked and finish cooking. Remove duck pieces from the oven and let them rest for about 10 minutes. Wash and quarter apples and remove core. Cut apple quarters into slices. Heat 1/2 teaspoon butter, add apple slices and deglaze with white wine. Steam the slices for 1-2 minutes in a covered pan.

3. 3

   Place the duck breast on the fat pan approx. 15 minutes before the legs are cooked and finish cooking. Remove duck pieces from the oven and let them rest for about 10 minutes. Wash and quarter apples and remove core. Cut apple quarters into slices. Heat 1/2 teaspoon butter, add apple slices and deglaze with white wine. Steam the slices for 1-2 minutes in a covered pan. Arrange duck pieces on the pointed cabbage and garnish with apple slices. Croquettes taste good with it

Nutrition Facts

KCAL
620 kcal

CARBS
17 g

FATS
32 g

PROTEINS
69 g