Red Cabbage with Duck Breast

For red cabbage with duck breast, quarter red cabbage, remove outer wilted leaves and stalk. Cut cabbage into very fine strips and add salt. Add orange juice and lemon juice, extend with a little water.

Add pepper, sweetener, walnut oil and white wine vinegar. Mix salad well with dressing and let stand for 1 hour. Divide into the glasses.

While salad is infusing, cut duck breast crosswise on fat side, season with salt and pepper. Mix soy sauce, sweetener and coarsely crushed coriander seeds. Rub duck breast with it, also let stand for 1 hour.

Wash spring onion and cut lengthwise into very fine strips, soak in cold water for about 10 minutes. Peel pineapple and cut into rough cubes. Heat sunflower oil in a pan, add pineapple, toss gently for a few minutes. Spread on the cabbage in the glasses.

Place duck breast, fat side down, in a cold pan without fat. Turn on heat and slowly sear duck breast until crispy, about 5 minutes. Turn and fry on the other side for 2 minutes.

Keep warm for 5 minutes, then slice thinly. Arrange duck breast on top of pineapple chunks and sprinkle with scallion strips. Serve the red cabbage with duck breast.

Preparation Tip:

The red cabbage with duck breast is also good to prepare for the office.

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