Roast Duck Breast with Red Cabbage
- 2 Muscovy ducks (À 250 g)
- 400 grams Red cabbage
- 1 firm ripe Mango
- 2 tablespoons Walnut (chopped)
- 1 tablespoon Mango chutney
- 1 ½ tablespoons honey
- ½ teaspoon Garam Masala
- 8 tablespoons vegetable oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon thyme
- 1 sprig Tarragon
- 4 tablespoons White vinegar
- 1 small can Saffron
- 1 pinch sugar
- freshly ground peppers
Core the cabbage and thinly slice the leaves. Blanch the cabbage in a pot of boiling salted water for 1 minute. Rinse under cold water and drain.
Peel the mango, cut the flesh from the pit and cut into very thin strips.
In a large bowl, stir together the mango chutney, 1/2 tablespoon honey, the garam masala, 2 tablespoons oil, balsamic vinegar, salt and pepper. Add the cabbage, mango and walnuts and stir to combine. Let stand 1 hour.
Preheat the oven to 80°C (approximately 175°F). Season the duck breasts with salt and pepper. Place the duck, skin side down in a skillet and cook over medium heat until golden brown, about 5 minutes. Turn the duck over, cook for 2 minutes and transfer to a baking sheet skin side up.
In a small bowl, stir together the remaining honey and the thyme leaves and brush the mixture over the skin of the duck. Roast until cooked through, 40-45 minutes.
In a small skillet heat the white wine vinegar, saffron, tarragon and sugar over low heat just until heated. Stir in 6 tablespoons of oil.
Remove the duck breasts from the oven, let stand briefly, then slice crosswise.
Place the red cabbage on plates, arrange slices of duck breast on the cabbage and drizzle with the tarragon and saffron vinaigrette.