Orange-roast cabbage with duck breast
easy
40 mins
40 mins
Ingredients
- 20 g sliced hazelnuts
- 1 Onion
- 1/2 (approx. 600 g) Head red cabbage
- 2 Oranges
- 2-3 TABLESPOONS Honey
- 1/4 TEASPOON Cinnamon
- 1 pinch ground cloves
- 2 Duck breasts (à approx. 375 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON clarified butter
- 1 Bay leaf
- 1 Star Anise
- 7-10 Tbsp Sugar
- 4-5 Tbsp Red wine vinegar
- 60 g thickened cranberries
- 7-10 Tbsp Oil
- baking paper
- 7-10 Tbsp Aluminium foil
Directions
- 1
Roast the hazelnuts in a pan without fat, take them out. Peel and finely dice the onion. Clean, wash and cut the red cabbage into strips. Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Press the juice out of the parting skins
- 2
Mix honey and 1 tablespoon orange juice, season with cinnamon and cloves. Wash the meat, dab dry. Cut the skin side several times. Brush pan with oil and heat up. Fry the duck breast for about 5 minutes on the skin side. Turn the meat and fry for 1-2 minutes, season with salt and pepper. (Keep duck fat!) Place duck breast on a baking tray lined with baking paper. Spread with honey-orange juice glaze. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes
- 3
Heat clarified butter in a large frying pan. Fry the red cabbage for approx. 7 minutes, turning it over. After half the time add half of the duck fat, onions, bay leaf and aniseed. Season with salt, pepper and sugar. Deglaze with vinegar and remaining orange juice and simmer for about 5 minutes. After about 2 minutes add orange filets. Remove the duck breasts, wrap them in aluminium foil and let them rest for about 5 minutes
- 4
Fold cranberries into the red cabbage and season again with salt, pepper, sugar and vinegar. Cut the duck into slices and serve with the red cabbage. Sprinkle with hazelnut leaves
Nutrition Facts
460 kcal
27 g
23 g
37 g
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