Roasted duck breast with pointed cabbage-potato cream and cashew nuts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Clean, wash and drain the pointed cabbage. Cut potatoes into cubes, cut pointed cabbage into strips. Peel and finely dice onion. Heat the fat in a pot and fry the onion.

2. 2

   Add potatoes, also steam for about 1 minute, season with salt and pepper. Add 250 ml water, bring to the boil, cover and simmer for 8-10 minutes. After 3-4 minutes add pointed cabbage, fold in and steam.

3. 3

   Wash duck breasts and pat dry. Heat a pan without fat, fry duck breasts in it first on the skin side for about 5 minutes. Then turn and fry the meat side for about 5 minutes.

4. 4

   Place in an ovenproof dish with the skin side up, brush with honey and season with salt and pepper. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 10-15 minutes more.

5. 5

   Pour the cream into the pointed cabbage and potato vegetables and bring to the boil. In the meantime stir the starch and 4 tbsp. water until smooth. Stir the starch into the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt and pepper.

6. 6

   Heat cashew nuts in a pan without fat and roast them lightly. Wash the chives, shake dry and cut into fine rolls. Remove duck breast from the oven and cut into slices. Arrange slices on pointed cabbage and potatoes, drizzle with gravy.

7. 7

   Sprinkle with cashew nuts and chives.

Nutrition Facts

KCAL
870 kcal

CARBS
28 g

FATS
63 g

PROTEINS
46 g