Duck Breast with Lentils and Cabbage
Rinse the cabbage and chop coarsely. Cover the lentils with water and cook for 30 minutes.
Place the duck breast (skin side down) in a hot pan to brown. Turn and brown the other side. Place the duck breast fillets in an ovenproof dish (skin side up). Cook in a preheated oven at 175°C (approximately 350°F) for 18-20 minutes.
Peel the onion and dice. Rinse the orange and cut the peel with a peeler. Cut the orange peel into thin strips and juice the orange. Heat the oil in a Dutch oven. Saute the cabbage and orange peel briefly. Add the vegetable stock and cook uncovered for 15 minutes. Add the orange juice. 5 minutes before the end of the cooking time, cover the red lentils with water and cook.
Season the lentils with salt and pepper. Drain and mix with the cabbage. Season to taste. Slice the duck breast and serve together with the lentils and cabbage.