Roasted Duck Breast with Lentil Cabbage Salad

Average: 5 (1 vote)
(1 vote)
Roasted Duck Breast with Lentil Cabbage Salad
share Share
bookmark_border Copy URL
45 min.
ready in 1 hr 30 min.
Ready in


For the red cabbage
50 grams raisins
600 grams Red cabbage
1 onion
20 grams clarified butter
75 milliliters dry Red wine
75 milliliters Red wine vinegar
1 Cinnamon stick
2 cloves
1 bay leaf
2 Pear
1 tablespoon honey
1 tablespoon lemon juice
For the meat
2 duck legs (ready for cooking, about 350 grams or 3/4 pound)
50 grams chopped Walnut
For the lentils
300 grams Lentils
500 milliliters Vegetable broth
apple cider vinegar
freshly ground peppers
How healthy are the main ingredients?
Red cabbageLentilraisinsWalnuthoneyonion

Preparation steps


For the lentils: Soak lentils overnight. Drain and pour into boiling broth. Cover and simmer, stirring occasionally, about 30 minutes. Drain and mix with 3-4 tablespoons of the cooking liquid, vinegar, salt and pepper let cool until lukewarm. Soak raisins in lukewarm water.

For the cabbage: Rinse and core cabbage and slice. 


Peel and mince onion. Heat butter in a pan and cook onion. Add cabbage, sauté briefly and deglaze with wine and vinegar. Add spices and simmer, covered, for 30 minutes. Rinse pears, cut into quarters, remove seeds and cut into narrow columns.


Remove cabbage from heat, add pears, honey, raisins and lemon juice, mix and season wth salt and pepper.

Preheat the oven to 220°C (approximately 390°F). Rinse duck breasts, pat dry, salt and pepper sear, skin side down, in a dry pan until golden brown. Bake for about 10 minutes, until pink.


Combine lentils, nuts and cabbage and season again. Transfer to plates. Remove duck breasts from oven, let rest briefly and cut into slices. Arrange on salad and serve.