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.