Cabbage Salad with Duck Breast

Combining red cabbage and duck meat is essentially nothing new. The only unusual thing is that we combine these two ingredients in a salad. But since this is a proven good combination, it also works excellently in this simple, tasty, and very crunchy salad.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 300 g Game meat, Duck, breasts, fresh

  • 0.25 piece Cabbage, red, fresh

  • 3 spoons Oil, vegetable oil, canola

  • 2 spoons Vinegar, red wine

  • pieces Salt, table

Steps

  1. Preheat the oven to 220 degrees Celsius. Clean and wash the cabbage. Slice it thinly and place it in a bowl.

  2. Rinse the duck breasts under running water and thoroughly dry them with paper towels. Season both sides with salt and pepper.

  3. Place the seasoned breasts skin-side down in a cold pan. Cook over medium heat for 6 to 8 minutes, occasionally basting with the hot fat that accumulates in the pan. Once the skin is golden brown, flip the breasts and cook the other side for 30 seconds.

  4. Drain the excess fat, then transfer the pan to the preheated oven. Roast the breasts for an additional 10 to 18 minutes (10 minutes for rare, 15 minutes for medium, and 18 minutes for well-done).

  5. Remove the roasted breasts from the oven, transfer them to a cutting board, and loosely cover with a piece of aluminum foil. Let them rest for a few minutes, while seasoning the sliced cabbage with salt, oil, and vinegar to taste. Mix well and serve the salad in small bowls. Slice the breasts and arrange them over the salad. Serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 181.87 kcal
  • Fat: 11.99 g
    • Saturated Fat: 1.43 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 16.27 g
  • Fiber: 0 g

Advice

You can also add sliced apple or pear and chopped walnuts, hazelnuts, or pistachios to the salad.