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🍽️ Pink duck breast on warm lentil salad with pear, walnuts and red cabbage

768 kcal · 30 min · 4 servings

Ingredients

• 50 g raisins
• 600 g red cabbage
• 1 onion
• 20 g ghee
• 75 ml dry red wine
• 75 ml red wine vinegar
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• 2 pears
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 duck breast fillets (kitchen-ready, á 350 g)
• 50 g chopped walnuts
• 300 g lentils (e.g. mung beans)
• 500 ml vegetable broth
• apple cider vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Soak the lentils overnight in water to let them swell.
2. 2. Add the drained lentils to boiling vegetable broth.
3. 3. Simmer the lentils covered and stirring occasionally for about 30 minutes until tender.
4. 4. Drain the lentils and let them cool down.
5. 5. Mix the cooled lentils with 3 to 4 tablespoons of the cooking liquid, vinegar, salt, and pepper.
6. 6. Soak the raisins in lukewarm water.
7. 7. Clean the red cabbage, quarter it, and remove the hard core.
8. 8. Cut the red cabbage into thin strips.
9. 9. Peel the onion and chop it finely.
10. 10. Sweat the onions in hot ghee until translucent.
11. 11. Add the red cabbage and sweat it briefly.
12. 12. Deglaze the mixture with wine and vinegar.
13. 13. Stir in the spices.
14. 14. Stew the cabbage over medium heat with the lid closed for about 30 minutes.
15. 15. Wash the pears, quarter them, and remove the core.
16. 16. Cut the pears into thin wedges.
17. 17. Remove the red cabbage from the heat and take out the spices.
18. 18. Mix the cabbage with the pears, honey, drained raisins, and lemon juice.
19. 19. Season the salad with salt and pepper to taste.
20. 20. Preheat the oven to 220 degrees Celsius with top and bottom heat.
21. 21. Wash the duck breasts and pat them dry.
22. 22. Season the duck breasts with salt and pepper.
23. 23. Fry the duck breasts in a hot pan without fat until the skin side is golden brown.
24. 24. Turn the breasts and fry for another 1 minute on the other side.
25. 25. Place the breasts in the oven and cook them for about 10 minutes until pink inside.
26. 26. Mix the lentils with the walnuts and the red cabbage.
27. 27. Taste the mixture again and adjust seasoning.
28. 28. Divide the salad among plates.
29. 29. Remove the duck breasts from the oven and let them rest briefly.
30. 30. Slice the breasts and place them on top of the salad.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 768
• Protein: 46 g · Fett/Fat: 37 g · Carbs: 59 g