🍽️ Crispy Duck Breast with Red Cabbage

Name: Crispy Duck Breast with Red Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 2 duck breast fillets (300 g each); 50 g fresh ginger; 2 garlic cloves; 6 tbsp chili sauce (sweet-sour); 4 tbsp light soy sauce; 500 g red cabbage; 1 tbsp ghee; 8 tbsp red currant juice; 2 cloves; 4 tbsp plum puree; salt; pepper; 1 egg (size M); 1 tsp hot mustard; 1 tsp grated horseradish; 1 tbsp crème fraîche; 50 g fine oat flakes; 50 g coarse oat flakes; 50 g flour; 6 tbsp oil; 1 tbsp balsamic vinegar

744 kcal · 30 min · 4 servings

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Ingredients

2 duck breast fillets (300 g each)
50 g fresh ginger
2 garlic cloves
6 tbsp chili sauce (sweet-sour)
4 tbsp light soy sauce
500 g red cabbage
1 tbsp ghee
8 tbsp red currant juice
2 cloves
4 tbsp plum puree
salt
pepper
1 egg (size M)
1 tsp hot mustard
1 tsp grated horseradish
1 tbsp crème fraîche
50 g fine oat flakes
50 g coarse oat flakes
50 g flour
6 tbsp oil
1 tbsp balsamic vinegar

Instructions

1. Remove the skin from the duck breast fillets.
2. Cut the meat into bite-sized pieces.
3. Peel the ginger and peel the garlic cloves.
4. Finely dice the ginger and the garlic.
5. Mix 4 tablespoons of chili sauce with the soy sauce and half of the diced garlic and ginger.
6. Coat the duck breast pieces with the marinade.
7. Cover the duck breast and place it in the refrigerator for 3 hours.
8. Remove the tough cores from the red cabbage.
9. Finely shred the red cabbage.
10. Heat 1 tablespoon of ghee in a pan.
11. Sauté the remaining garlic and ginger in it.
12. Add the red cabbage, the currant juice, the remaining chili sauce, and the cloves to the pan.
13. Cover the pan and let the red cabbage cook for 45 to 60 minutes.
14. Finally, stir 1 to 2 tablespoons of plum puree into the red cabbage.
15. Season the red cabbage with salt and pepper to taste.
16. Whisk the egg with the mustard, the horseradish, and the crème fraîche.
17. Season the egg mixture with salt and pepper.
18. Mix the two types of oat flakes in a bowl.
19. Take the duck breast pieces out of the marinade.
20. Pat the meat pieces dry with kitchen paper.
21. Coat the meat pieces in the flour first.
22. Then dip the meat pieces into the egg mixture.
23. Finally, coat the meat pieces in the oat flakes.
24. Heat oil in a large non-stick pan.
25. Fry the duck pieces in the pan, turning them, for 10 to 15 minutes.
26. Mix the remaining meat marinade with the remaining plum puree.
27. Season the sauce with salt, pepper, and balsamic vinegar.
28. Plate the meat and red cabbage together.

Nutrition per serving

kcal: 744
Protein: 34 g · Fett/Fat: 46 g · Carbs: 48 g