Duck breast with sweetheart cabbage recipe
Duck Breast with Sweetheart Cabbage recipe
|1 clove(s)||garlic, minced|
|1||dried red chili, chopped|
|200 ml||teriyaki sauce|
|750 g||sweetheart cabbage, sliced|
|salt and freshly ground black pepper|
|7 tbsp||white balsamic vinegar, white|
|1||ripe mango, peeled and diced|
|2||spring onions, chopped|
Mix the teriyaki sauce with garlic and chili and turn the duck breasts in the mixture. Leave to marinate for 1 hour, turning several times.
Arrange the cabbage in a bowl. Season with salt, pepper and sugar. Stir in 5 tablespoons of the vinegar and the oil, mix and season to taste. Allow to soak for 1 hour.
Mix together the finely diced mango and the onions. Stir in the remaining vinegar. Season to taste with salt, pepper and sugar.
Preheat the oven to 150°C.
Heat a pan and fry the duck breast on the skin for 5-6 minutes. Turn the meat and fry for 1-2 minutes. Season with salt and pepper. Place the duck breasts skin-side up into a buttered casserole dish and bake for 20 minutes. Remove from the oven and leave to stand for 5 minutes.
Cut the meat into neat slices and serve together with the mango salsa and the cabbage salad.
ca. 25 min
ca. 1 hr 30 min
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