Duck with red cabbage


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

Ingredients for 4 people 

  • 1 red cabbage
  • 50 g duck fat
  • 25 cl strong red wine (type Wine tasting)
  • 2 tbsp. tablespoons wine vinegar
  • 30 g of frozen currants
  • 500 g potatoes (Charlotte)
  • 20g salted butter
  • 1 tsp. Tablespoons’oil
  • 4 duck breasts (150 g each)
  • 1 tsp. Coffee d’spices (pepper, ground cloves)
  • Salt and pepper

Sauce

  • 50g salted butter
  • 25 cl chicken stock
  • Salt and pepper

Duck breast with red cabbage

  • Wash the cabbage, remove the largest rib and cut into thin strips.
  • Melt the duck fat, sauté cabbage 15 minutes on low heat.
  • Add wine, vinegar and currant jelly. Cook again 15 minutes, covered.

Preheat oven to 140 ° C (th.4).

  • Peel, wash and grate the potatoes.
  • In a skillet, heat 20 g of 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, do reduce and gradually add the butter while beating.
  • Rectify’seasoning.
  • Sprinkle the duck fillets’spices.
  • Place them in a hot pan (skin side first) and cook 4 to 5 minutes on each side.
  • Cut the duck breast into slices. Place on warm plates, accompanied by potato pancake, cabbage.
  • Spoon sauce over top.

Complements of’news


  • B.A.BA CHEF

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

  • SIDE CAVE:

Corbières Faugères

  • WORDS OF KITCHEN
  1. Coat Pour liquid (cream, sauce, a sauce ...) so as to cover a preparation.
  2. Ward : Preparing food for her cooking or her table service, remove anything that night to the presentation to make it even more appetizing.
  3. Cut Back : Evaporating a liquid to concentrate the flavor of’food by bringing it to a boil.

Photo: C. Herlédan