Quick & delicious
Prepare cabbage, speck, mushrooms, potato & trim duck breasts of any excess fat (reserve)
Heat heavy pan to very hot & place breasts in skin side down & render fat for about 5 mins
Turn & cook for further 3-4 mins then transfer breasts to a baking tray & place in pre-heated oven 180c for 12 mins.
Meanwhile in a saucepan melt butter then add 2 tbsp. butter, stir for 2 mins to form a roux, then add stock & reserved porcini liquid & stock continuing to stir, reduce heat & add red wine stirring occasionally, add more stock if needed for a sauce consistency, keep warm. Melt remaining butter in another pan with the garlic & speck sauté until speck slightly crisp, reduce heat to med heat then add cabbage & cook gently for 5-6 min
Heat reserved trimmed duck fat to pan duck was cooked in bring to hot het & add potato slices & sauté til golden.
Remove duck from oven & rest on a board for 10 mins loosely covered with foil.
Cook peas in boiling water for 3 mins then refresh.
Spoon cabbage through middle of a plate then add some sauce on top place peas on one side & potatoes on the other, slice breasts on an angle thinly and layer along the top of the cabbage then a little more sauce on top ---serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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