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🍽️ Duck Breast on Pineapple Slaw

600 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp rapeseed oil
• 200 g fresh pineapple (without skin; 2 slices)
• 600 g red cabbage (0.25 red cabbage)
• 10 g ginger (1 piece)
• salt
• pepper
• 600 g duck breast fillet (2 duck breast fillets)
• 1 tsp Pul Biber
• 800 g potatoes
• 250 ml buttermilk
• nutmeg

Instructions

1. 1. Grease a shallow baking dish (approx. 30x20 cm) with one tablespoon of oil.
2. 2. Cut the pineapple into small cubes.
3. 3. Wash the red cabbage thoroughly.
4. 4. Cut the red cabbage in half if necessary.
5. 5. Remove the hard core from the red cabbage.
6. 6. Slice the red cabbage into thin strips or shred it finely.
7. 7. Place the cut red cabbage strips and pineapple cubes into the prepared baking dish.
8. 8. Peel the ginger.
9. 9. Finely chop the ginger.
10. 10. Take half of the chopped ginger and mix it into the cabbage.
11. 11. Season the cabbage with salt and pepper.
12. 12. Rinse the duck breast fillets under running water.
13. 13. Pat the fillets completely dry with kitchen paper.
14. 14. Score the fat layer of the duck breast in a diamond pattern.
15. 15. Rub the duck breast fillets with salt.
16. 16. Rub the remaining chopped ginger onto the duck breast.
17. 17. Rub the duck breast with Pul Biber (hot chili flakes).
18. 18. Place the duck breast fillets on the cabbage with the skin side facing up.
19. 19. Preheat the oven to 180 °C (160 °C with fan, Gas Mark 2–3).
20. 20. Place the baking dish on the top rack of the oven.
21. 21. Cook the duck breast in the oven for about 70 minutes.
22. 22. Wash the potatoes thoroughly.
23. 23. Boil the potatoes with the skin on for about 25 minutes.
24. 24. Drain the boiled potatoes.
25. 25. Rinse the potatoes briefly with cold water.
26. 26. Warm the buttermilk in a pot.
27. 27. Peel the potatoes.
28. 28. Add the peeled potatoes to the warm buttermilk.
29. 29. Mash the potatoes roughly with a potato masher.
30. 30. Stir the remaining oil into the mashed potatoes.
31. 31. Season the mashed potatoes with salt and pepper.
32. 32. Grate some nutmeg directly into the mashed potatoes.
33. 33. Remove the duck breast fillets from the oven.
34. 34. Slice the duck breast into thin slices.
35. 35. Arrange the duck breast slices on the pineapple slaw.
36. 36. Serve the dish with the mashed potatoes.

Nutrition per serving

• kcal: 600
• Protein: 56 g · Fett/Fat: 20 g · Carbs: 44 g