Duck Breast with Red Wine Sauce, Cabbage and Pastry Stars

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Duck Breast with Red Wine Sauce, Cabbage and Pastry Stars
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
1
1 tablespoon
400 milliliters
1
200 milliliters
freshly ground Pepper
4
small Duck breast fillets (each 200 grams)
1 teaspoon
1 tablespoon
freshly chopped Coriander Leaf
2 sheets
½ head
Red cabbage (500 grams)
1
1 tablespoon
200 milliliters
2 tablespoons
1

Preparation steps

1.

For the garnish: Thaw puff pastry and roll out slightly larger and with a cookie cutter, cut out stars.

2.

Rinse and quarter the cabbage, remove the stalk, slice crosswise into the thinnest strips possible. Bring a large pot of salted water to a boil along with the cinnamon stick. Add the cabbage and blanch 2-3 minutes. Drain, rinse under cold water, drain well.

3.

Peel and finely chop the shallot. Heat the oil in a skillet, add the shallot and cook until translucent. Add the red wine and bay leaf and simmer until reduced by half. Strain through a sieve into a saucepan, add the poultry stock, season with salt and pepper.

4.

Remove the skin from the duck breast and cook until crisp and its fat has been rendered. Season the duck meat with salt and pepper and sear on both sides in the duck fat. Bring the red wine mixture to a boil and remove from the heat.

5.

Add the duck, to the red wine mixture, cover and let steep 10 minutes.

6.

Heat 2 tablespoons sugar in a wide pot until caramelized, deglaze with vinegar and apple juice, add the red cabbage and cook until heated through, season to taste.

7.

Preheat the oven to 225°C (approximately 425°F). Place the star cut outs on a parchment lined baking sheet, brush with egg yolk and bake until golden brown, about 8-10 minutes.

8.

Remove the duck from the pan and keep warm. Return the mixture to a boil. Stir together the cornstarch and a little cold water until smooth. Stir into the boiling wine mixture, and cook, stirring until slightly thickened. Stir in the chopped cilantro.

9.

To serve, cut the crisp skin into diamond shapes. Slice the duck breast and serve with the skin, sauce, red cabbage and pastry stars.  Garnish with cilantro.