Red cabbage stew with apple, turnip and duck breast fillet

Name: Red cabbage stew with apple, turnip and duck breast fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Duck breast (approx. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Red cabbage; 1 Onion; 600 ml Poultry broth; 750 g Turnip; 6 Stem(s) Thyme; 1 medium-sized apple; 7-10 Tbsp ground cinnamon; 2 TABLESPOONS Cider vinegar; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Duck breast (approx. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Red cabbage
1 Onion
600 ml Poultry broth
750 g Turnip
6 Stem(s) Thyme
1 medium-sized apple
7-10 Tbsp ground cinnamon
2 TABLESPOONS Cider vinegar
7-10 Tbsp Aluminium foil

Directions

1
Wash the duck breast, dab dry and scratch the skin crosswise. Heat a flat roasting pan or an ovenproof pan without fat. Sauté the duck breast only on the skin side for about 5 minutes.
2
Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Take off 2 tablespoons of fat. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Clean the red cabbage and cut into strips from the stalk.
3
Peel the onion and cut into strips. Heat the duck fat and briefly fry the onion until transparent. Add red cabbage, stock and 600 ml water. Bring to the boil and simmer for 20-30 minutes. Peel the turnip, cut into sticks and cook for about 15 minutes.
4
Remove duck breast from the oven, wrap in aluminium foil and leave to rest. Wash the thyme, shake dry. Pluck the leaves from the stalks, except for something to garnish. Wash apple, quarter it, remove core and cut apple into thin slices.
5
Add the thyme and apple to the vegetables about 5 minutes before the end of the cooking time. Season to taste with salt, pepper, cinnamon and vinegar. Cut the duck breast into slices. Arrange in bowls and garnish with thyme.