Duck With Red Cabbage

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Duck breast and red cabbage compote

Here is a happy marriage between duck breast and red cabbage, a blend of tenderness, acidity and flavors.

Ingredients for 4 persons

  • 1 Red cabbage
  • 50 g of duck fat
  • 25 cl of full-bodied red wine (Costières de NĂ®mes type)
  • 2 tbsp. of wine vinegar
  • 30 g of jelly gooseberries
  • 500 g of potatoes (Charlotte)
  • 20 g of half-salted butter
  • 1 tbsp. oil soup
  • 4 duck breasts (150 g each)
  • 1 tbsp. spices (pepper, ground clove)
  • Salt pepper

Sauce

  • 50 g of half-salted butter
  • 25 cl of chicken broth
  • Salt pepper

Duck breast with red cabbage

  • Wash the cabbage, remove the larger rib and cut into thin strips.
  • Melt the duck fat, brown the cabbage for 15 minutes over low heat.
  • Add wine, vinegar and currant jelly. Cook again for 15 minutes under cover.

Preheat the oven to 140° C (th.4).

  • Peel, wash and grate the potatoes.
  • In a skillet, heat 20 g butter and oil, add the potatoes.
  • Cook over medium heat this cake 5 minutes on each side.
  • Keep warm in the oven.

For the sauce:

  • Cut the cold butter into pieces.
  • Pour the chicken broth in a saucepan over medium heat, reduce it and gradually stir in the butter, stirring constantly.
  • Adjust seasoning.
  • Sprinkle the duck fillets with spices.
  • Put them in a hot skillet (skin side first) and cook for 4 to 5 minutes on each side.
  • Cut the duck fillets into slices. Place them on warm plates, accompanied by the potato pancake, cabbage.
  • Top with sauce.

Additional information

  • B.A.BA OF THE CHIEF

This recipe can be made with pigeon, quail, pork tenderloin...

  • COTTAGE CAVE:

Corbières Faugères

  • WORDS OF KITCHEN
  1. coat: Pour a liquid (a cream, a sauce, a sauce...) so as to cover a preparation.
  2. parry: prepare a food for cooking or serving at the table, remove all that harms the presentation to make it even more appetizing.
  3. Reduce: Evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Photo: C. Herlédan

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Video: Roasted duck leg with red cabbage and potato (Sült kacsacomb párolt lilakáposztával, burgonyával).

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