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!

Duck Breast with Chinese Cabbage

Duck is a very traditional German Christmas Dish – no wonder our Nutrition Experts and Chefs have a great recipe for it: this duck breast with orange Chinese cabbage has a fabulous taste of Christmas!

1 serving duck breast
1 serving Chinese cabbage
1 orange
Spices: a dash of apple cider vinegar, salt and pepper, some black sesame seeds

Season the duck breast to taste with salt and pepper and stir fry in a hot pan for about 5 minutes. Place the pan with the duck breast in a preheated oven for about 18 minutes to finish cooking. Clean, wash and dry the Chinese cabbage, slice into very fine strips. Salt well in a bowl and knead for 3 minutes till soft. Peel the orange, cut into slices and chop coarsely. Add the oranges pieces to the Chinese cabbage and season with salt, pepper, vinegar and black sesame seeds. You can also roast the sesame seeds briefly in a pan. Enjoy!

MB 12-21 - Chinese Cabbage