White cabbage curry stew with duck breast

Name: White cabbage curry stew with duck breast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g waxy potatoes; 600 g White cabbage; 200 g Shallots; 200 g cherry tomatoes; 2 (300 g each) Duck breast fillets; 1 TABLESPOON clarified butter; 1 TEASPOON Turmeric; 1 TABLESPOON Curry Powder; 400 ml Duck fund; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g waxy potatoes
600 g White cabbage
200 g Shallots
200 g cherry tomatoes
2 (300 g each) Duck breast fillets
1 TABLESPOON clarified butter
1 TEASPOON Turmeric
1 TABLESPOON Curry Powder
400 ml Duck fund
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Peel the potatoes, wash them, possibly cut them in half and cook them in sufficient boiling water for about 20 minutes. In the meantime clean and wash the cabbage and cut it into bite-sized pieces. Peel shallots and cut them in half lengthwise.
2
Wash and halve the tomatoes. Wash duck breasts and pat dry. Carefully separate the skin from the breast with a knife. Heat clarified butter and fry the skin and breast in it. Remove and cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
3
In the meantime, fry the shallots, cabbage and potatoes in the frying fat. Add turmeric and curry and sauté briefly. Deglaze with duck stock and cream, bring to the boil. Add tomatoes and simmer for 5 minutes.
4
Season with salt and pepper. Cut the duck breast into slices, skin into strips. Serve stew and duck together and garnish with parsley.