Duck Breast with Braised Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 71.9 μg | (120 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 225 mg | (237 %) | ||
| Potassium | 1,412 mg | (35 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 47 g |
Ingredients
- For the red cabbage
- 1 kilogram Red cabbage
- 2 Apple
- 50 grams butter
- 1 onion
- 2 cloves
- ¼ l water
- ⅛ l Red wine
- 2 Tbsps sugar
- 2 Tbsps Vinegar
- salt
- freshly ground peppers
- For the duck breast and sauce
- 2 duck legs (each around 300-400 grams) (approximately 11-14 ounces)
- 2 Tbsps vegetable oil
- 3 Oranges
- 250 milliliters Veal stock
- 1 grated Orange peel (unsprayed)
- 50 grams butter
- 2 Tbsps Cointreau
Preparation steps
For the red cabbage: Remove the outer leaves of the cabbage, cut in half, core and then thinly slice. Peel the apples, cut into quarters, core and then cut into pieces. Melt the butter in a saucepan and sauté the apple pieces. Add the cabbage. Peel the onion, chop finely, add to the cabbage mixture along with the cloves, water, red wine, sugar and vinegar. Season with salt and pepper cover and simmer for about 45 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the duck breasts: Rinse the duck, pat dry, score a diamond pattern in the skin and fat and season with salt and pepper. Heat the oil in a large frying pan and sear the duck, skin-side down. Reduce the heat, flip the duck breasts over and sear on the other side. Transfer to the oven and bake for around 12 minutes. Remove the duck from the oven, wrap in foil and let rest for about 15 minutes.
Meanwhile, for the pan sauce: Squeeze the juice from the oranges into a large saucepan, add the orange zest and cook until reduced by half. Add the stock and boil down slightly. Stir in the cold chopped butter and then the Cointreau. Season with salt and pepper. Slice the duck breasts and serve with red cabbage and sauce on serving plates. Garnish with apple slices, if desired.
