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Ingredients
Roasted Duck Breast with Lentil Cabbage Salad
- 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 Tbsp honey
- 1 Tbsp lemon juice
- For the lentils
- 300 grams Lentils
- 500 milliliters Vegetable broth
- apple cider vinegar
- salt
- freshly ground peppers
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.