← All recipes

🍽️ Asian Red Cabbage Salad with Duck Breast

696 kcal · 30 min · 4 servings

Ingredients

• 500 g duck breast fillet (2 duck breast fillets)
• 5 tbsp soy sauce
• 3 tbsp honey
• 6 tbsp chili sauce
• 1 kg small red cabbage (1 small red cabbage)
• 1 carrot
• 200 g leek (1 stalk)
• 1 red chili pepper
• 10 g ginger (1 piece)
• 1 clove garlic
• 600 g small sweet potatoes (3 small sweet potatoes)
• 2 tbsp sesame oil
• 3 tbsp lemon juice
• 3 tbsp peanut oil
• 25 g sesame seeds (2 tbsp)
• salt
• pepper
• 2 sprigs fresh mint
• 60 g roasted peanuts
• chili flakes

Instructions

1. 1. Rinse the duck breast fillets under running water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Whisk together two tablespoons of soy sauce, one tablespoon of honey, the chili sauce, and two tablespoons of water in a pot.
4. 4. Bring the marinade to a boil.
5. 5. Place the duck breast fillets skin-side down in a shallow dish.
6. 6. Brush the fillets evenly with the warm marinade.
7. 7. Let the duck breast marinate for thirty minutes.
8. 8. Remove the outer leaves of the red cabbage and quarter the head.
9. 9. Cut out the hard core from the cabbage.
10. 10. Slice the cabbage into thin strips.
11. 11. Peel and prepare the carrot.
12. 12. Slice the carrot into thin strips.
13. 13. Clean and wash the leek thoroughly.
14. 14. Slice the leek into thin strips.
15. 15. Halve the chili pepper lengthwise.
16. 16. Remove the seeds from the chili pepper.
17. 17. Wash the deseeded chili pepper and chop it finely.
18. 18. Peel the ginger and garlic.
19. 19. Chop the ginger and garlic finely.
20. 20. Peel the sweet potatoes and wash them.
21. 21. Cut the sweet potatoes into wedges.
22. 22. Heat sesame oil in a pan.
23. 23. Sauté the ginger, garlic, and chili for two minutes over medium heat.
24. 24. Drizzle the remaining honey over the mixture.
25. 25. Add the red cabbage, carrots, and leek to the pan.
26. 26. Deglaze the vegetables with two tablespoons of lemon juice.
27. 27. Add two tablespoons of soy sauce and two tablespoons of water.
28. 28. Place a lid on the pan.
29. 29. Simmer the vegetables for five to ten minutes over low heat.
30. 30. Remove the pan from the heat.
31. 31. Let the contents of the pan cool for ten minutes.
32. 32. Heat two tablespoons of peanut oil in the pan.
33. 33. Sear the duck breast fillets for five minutes over high heat on the skin side.
34. 34. Flip the fillets.
35. 35. Cook the fillets for three minutes over medium heat on the other side.
36. 36. Place the duck breast fillets skin-side up in a preheated oven.
37. 37. Finish cooking the duck breast at 140 degrees Celsius (convection 120 degrees Celsius; gas: level 1-2) for twelve to fifteen minutes.
38. 38. Heat the remaining peanut oil in the same pan.
39. 39. Fry the sweet potato wedges for seven to eight minutes over medium heat, turning them to cook on all sides.
40. 40. Sprinkle the sweet potatoes with sesame seeds.
41. 41. Season the sweet potatoes with salt and pepper.
42. 42. Wash the mint.
43. 43. Shake the mint dry.
44. 44. Slice the mint leaves into thin strips.
45. 45. Toss the mint strips into the cooled salad.
46. 46. Season the salad with the remaining soy sauce and lemon juice.
47. 47. Divide the salad among plates.
48. 48. Place the sweet potato wedges alongside the salad.
49. 49. Slice the duck breast fillets into medallions.
50. 50. Arrange the duck breast medallions on top of the salad.
51. 51. Serve the dish with peanuts.
52. 52. Sprinkle the dish with chili flakes if desired.

Nutrition per serving

• kcal: 696
• Protein: 40 g · Fett/Fat: 32 g · Carbs: 61 g