Red cabbage and carrot salad with duck breast

Name: Red cabbage and carrot salad with duck breast
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Head (approximately 800 g) Red cabbage; 1 medium onion; 6 TABLESPOONS White wine vinegar; 1 heaped Tsp instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Duck breasts (à approx. 300 g); 350 g Carrots; 1/2 Head picking salad; 50 g Almonds, skinless; 2 small apples (about 100 g each); 1 TABLESPOON Lemon juice; 3 TABLESPOONS Dijon mustard; 2 TABLESPOONS Forest honey; 4 TABLESPOONS Oil; 1 collar Chives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Head (approximately 800 g) Red cabbage
1 medium onion
6 TABLESPOONS White wine vinegar
1 heaped Tsp instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Duck breasts (à approx. 300 g)
350 g Carrots
1/2 Head picking salad
50 g Almonds, skinless
2 small apples (about 100 g each)
1 TABLESPOON Lemon juice
3 TABLESPOONS Dijon mustard
2 TABLESPOONS Forest honey
4 TABLESPOONS Oil
1 collar Chives

Directions

1
Clean, wash and quarter the red cabbage, slice or cut into thin strips. Place in a bowl. Peel and finely chop the onion. Put 300 ml water, 1 tablespoon vinegar and onion in a pot and bring to the boil once. Stir in stock. Season with salt and pepper. Pour over the red cabbage, let it cool down a bit, then knead it with your hands.
2
Leave to stand for about 2 hours. Wash duck breasts, dab dry. Cut the skin with a sharp knife in a diamond shape. Heat the pan, fry the breasts on the skin side for about 10 minutes, season with salt and pepper. Fry for about 20 minutes, turning several times. Cover and let cool off. Peel and wash the carrots and slice or cut them into sticks. Clean, wash and drain the salad. Pluck into bite-sized pieces. Chop almonds coarsely, roast them in a pan without fat, let them cool down. Wash, quarter, core and cut apples into slices. Sprinkle with lemon juice. Mix mustard, honey and 5 tablespoons of vinegar. Stir in the oil bit by bit.
3
Clean, wash and drain the salad. Pluck into bite-sized pieces. Chop almonds coarsely, roast them in a pan without fat, let them cool down. Wash, quarter, core and cut apples into slices. Sprinkle with lemon juice. Mix mustard, honey and 5 tablespoons of vinegar. Stir in the oil bit by bit. Season to taste with salt and pepper. Wash the chives, dab dry and cut into small rolls. Stir into the dressing. Mix red cabbage with carrots and apples. Cut the duck breasts into slices. Arrange red cabbage salad with salad leaves and duck breasts. Sprinkle with almonds and drizzle with mustard-honey dressing
4
Season to taste with salt and pepper. Wash the chives, dab dry and cut into small rolls. Stir into the dressing. Mix red cabbage with carrots and apples. Cut the duck breasts into slices. Arrange red cabbage salad with salad leaves and duck breasts. Sprinkle with almonds and drizzle with mustard-honey dressing