Duck Breast with Cabbage

Today we have a very classic dish for Christmas: duck breast with cabbage! Give this recipe a try and let us know what you think!

1 serving of duck breast
Red cabbage
1⁄2 Tbsp. of rapeseed oil
Balsamic vinegar
1 bay leaf
Juniper berries
Salt and pepper

Wash duck breast, drain and score the skin in a crosshatch pattern, making sure it is not deep enough to cut into the meat. Season the duck breast with salt and pepper. Heat a pan without fat and place the duck breast with the skin side down in the pan and cook for 2 minutes. Then keep warm in the oven for about 20 minutes at 200°F (100°C). Clean the red cabbage and cut into fine strips. Cook the cabbage in rapeseed oil and season with cinnamon, salt, pepper, juniper berries, bay leaf, and balsamic vinegar. Serve the duck over the cabbage and enjoy!

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