Red cabbage stew with duck breast recipe
Red Cabbage Stew with Duck Breast recipe
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|750 g||red cabbage, shredded|
|salt and pepper|
|400 g||duck breast|
|½ stalk(s)||leek, sliced|
|500 g||swede, diced|
|200 g||smoked bacon, diced|
|600 ml||vegetable stock|
Sauté the onions and the cabbage in the dripping for 5-7 minutes. Season with salt, pepper, cinnamon, allspice and bay leaves. Deglaze with the stock and the orange juice. Simmer for 15 minutes.
Carve the duck skin crosswise. Heat a roasting tin. Put in the duck breast with the skin side downwards. Fry until most of the fat has rendered. Turn around the duck breast and fry for 2-3 more minutes. Season with salt and pepper. Transfer into the preheated oven and roast at 180°C for 15 minutes or until golden and crispy.
In a pan fry the bacon for 3 minutes. Add the leek and the swede and stir-fry for 2-3 minutes. Add the bacon mixture to the cabbage. Cook for 15 more minutes.
Remove the duck breast from the oven and wrap into foil. Allow to rest for 5 minutes. Season to taste the cabbage stew. Remove the bay leaves. Carve the duck breast. Divide the stew among deep plates or bowls and arrange ever some duck breast slices on top.
ca. 30 min
Cooking / Baking Time:
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Red cabbage stew with duck breast recipe
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