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🍽️ Smoked Duck Breast on Clementine Red Cabbage Salad with Croutons

680 kcal · 30 min · 4 servings

Ingredients

• smoked duck breast fillet 250 g
• red cabbage, fresh 0.5 pcs
• honey 1 tbsp
• dark balsamic vinegar 3 tbsp
• walnut oil 7 tbsp
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• clementine 3 pcs
• whole wheat toast 8 slices
• butter 1 tbsp
• corn salad 50 g

Instructions

1. 1. Rinse the smoked duck breast under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Let the duck breast come to room temperature on the work surface.
4. 4. Remove any outer, wilted leaves from the red cabbage if necessary.
5. 5. Halve the head of red cabbage.
6. 6. Remove the hard core in the center in a wedge shape.
7. 7. Cut the flesh of the cabbage very finely.
8. 8. Place the finely chopped red cabbage into a large bowl.
9. 9. Add one tablespoon of honey to the bowl.
10. 10. Add two tablespoons of balsamic vinegar.
11. 11. Add three tablespoons of walnut oil.
12. 12. Add a little extra oil.
13. 13. Whisk the liquids together well with a whisk.
14. 14. Season the cabbage generously with salt.
15. 15. Season the cabbage generously with pepper.
16. 16. Mix everything thoroughly with your hands.
17. 17. Set the bowl aside for about 20 minutes.
18. 18. Peel the clementines.
19. 19. Remove as much of the white pith as possible.
20. 20. Cut the clementines in half.
21. 21. Cut the halves into slices about one centimeter thick.
22. 22. Remove the hard crust from the toast bread.
23. 23. Cut the bread into cubes about half a centimeter in size.
24. 24. Heat a frying pan over medium heat.
25. 25. Add butter to the hot pan.
26. 26. Add two tablespoons of walnut oil.
27. 27. Fry the bread cubes for about three minutes until golden brown.
28. 28. Turn the cubes occasionally while frying.
29. 29. Lightly salt the finished croutons.
30. 30. Let the croutons drain on kitchen paper.
31. 31. Wash the salad thoroughly.
32. 32. Spin the salad dry.
33. 33. Place the dry salad into a separate bowl.
34. 34. Add two tablespoons of walnut oil.
35. 35. Add one tablespoon of balsamic vinegar.
36. 36. Season the salad with salt.
37. 37. Season the salad with pepper.
38. 38. Slice the duck breast crosswise into very thin slices.
39. 39. Place the duck breast slices on the plates.
40. 40. Gently mix the marinated red cabbage with the clementine slices.
41. 41. Gently mix the prepared leaf salads as well.
42. 42. Distribute the vegetable and fruit mixture over the meat.
43. 43. Garnish the dish with the croutons.

Nutrition per serving

• kcal: 680
• Protein: 30 g · Fett/Fat: 50 g · Carbs: 37 g