Duck breast with red cabbage salad recipe

Duck Breast with Red Cabbage Salad recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This delicious recipe combines tender duck breast with a tangy red cabbage salad, creating a perfect balance of flavors and textures. The succulent duck breast is seared to perfection, while the vibrant red cabbage adds a refreshing crunch. Tossed in a zesty dressing, this dish is a delightful combination of savory and tangy notes. Whether you're looking for an impressive dinner party main course or a special weeknight meal, this duck breast with red cabbage salad recipe is sure to impress.

Keywords: duck breast, red cabbage salad, tangy, seared, zesty dressing.

Duck breast with red cabbage salad recipe details

Duck breast with red cabbage salad recipe, recipe Rating: 4.7
Number of votes:120 

Ingredients

½ head(s)	red cabbage, shredded
5 tbsp	wine vinegar
	salt and freshly ground black pepper
	sugar
2 g	duck breast fillets
1	ripe mango, peeled and diced
400 g	pumpkin pulp, diced
1 tbsp	oil
100 g	rocket, trimmed

Instructions

Mix the cabbage with the vinegar and leave to soak for 30 minutes. Season with salt, pepper and sugar.

Carve the skin of the duck breasts crosswise. Season the meat-side with salt and pepper. Place the breasts skin side down into a roasting tin. Heat and fry the breasts for a few minutes until the breasts have released most of the fat and the skin is golden brown. Turn around and fry for another minute. Transfer into a preheated oven and roast at 150°C for 15 minutes. Take out of the oven and keep warm.

Fry the pumpkin pulp in oil for 10 minutes. Season with salt and pepper. Mix the cabbage with mango, pumpkin and rocket. Season to taste with salt and pepper.

Carve the duck breasts.

Serve the salad with the duck breast slices on top.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a