Ingredients:
10 people:
2 duck breasts
1 kilo fresh kale
2 oranges
4 plums
100 gr. walnuts
100 gr. Danablu
4 tbsp. balsamic vinegar
2 tbsp. acacia honey
Procedure:
Remove the sinew from the back of the duck breasts and score the skin with a knife. Season them with salt and pepper on both sides. Place them on a cold frying pan and turn the flame to medium heat. Cook the breast on the fat side for about 6 minutes until the skin is golden, then turn the breast over and cook for another 6 minutes. Check with a thermometer if necessary. They should have a core temperature of 60 degrees. Transfer the breast to a plate and let it rest for 10 minutes.
Rinse the kale very thoroughly, remove the stalks and tear it into coarse pieces.
Peel the orange and cut it into wedges or fillets. Save the orange juice.
Remove the seeds from the plums and cut them into wedges like the oranges.
Toast the walnuts in a pan.
Cut the Danablu into cubes.
The prepared kale, flash-fry in a hot pot or pan. It is very important not to overcook it.
Mix the balsamic vinegar, honey and orange juice to make a dressing.
Device:
Place the stir-fried cabbage on a dish or plate. Cut the duck breast into thin slices and spread them on top of the cabbage. Now take the oranges, plums, Danablu and nuts and scatter them over the duck and cabbage.
Finally, drizzle the dressing over the whole thing.
Serve with a side of bread if you like.
You're welcome.
Ingredients
Directions
Remove the sinew from the back of the duck breasts and score the skin with a knife. Season them with salt and pepper on both sides. Place them on a cold frying pan and turn the flame to medium heat. Cook the breast on the fat side for about 6 minutes until the skin is golden, then turn the breast over and cook for another 6 minutes. Check with a thermometer if necessary. They should have a core temperature of 60 degrees. Transfer the breast to a plate and let it rest for 10 minutes.
Rinse the kale very thoroughly, remove the stalks and tear it into coarse pieces.
Peel the orange and cut it into wedges or fillets. Save the orange juice.
Remove the seeds from the plums and cut them into wedges like the oranges.
Toast the walnuts in a pan.
Cut the Danablu into cubes.
The prepared kale, flash-fry in a hot pot or pan. It is very important not to overcook it.
Mix the balsamic vinegar, honey and orange juice to make a dressing.
Device:
Place the stir-fried cabbage on a dish or plate. Cut the duck breast into thin slices and spread them on top of the cabbage. Now take the oranges, plums, Danablu and nuts and scatter them over the duck and cabbage.
Finally, drizzle the dressing over the whole thing.
Serve with a side of bread if you like.
You're welcome.
