Ingredients:
10 people
2 duck breasts
1 kilo fresh kale
2 oranges
4 plums
100 g walnuts
100 g Danablu cheese
4 tbsp balsamic vinegar
2 tbsp acacia honey
Procedure:
Remove the tendons from the back of the duck breasts and score the skin with a knife. Season with salt and pepper on both sides. Place them in a cold frying pan and turn the heat to medium. Fry the breast on the fat side for approx. 6 minutes until the skin is golden brown, then turn the breast over and fry 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 thoroughly, remove the stems, and tear it into large pieces.
Peel the orange and cut it into segments or fillets. Save the orange juice.
Remove the pits from the plums and cut them into segments like the oranges.
Toast the walnuts in a pan.
Cut the Danablu into cubes.
The prepared kale is quickly sautéed (1 minute) to preserve its color and crispness in a hot pot or pan. It is very important not to overcook it.
Mix balsamic vinegar, honey, and orange juice to make a dressing.
Serving:
Place the quickly sautéed cabbage on a platter or plate. Cut the duck breast into thin slices and arrange them on top of the cabbage. Now take the oranges, plums, Danablu cheese, and nuts and scatter them over the duck and cabbage.
Finally, drizzle the dressing over the entire dish.
Serve with a little bread, if desired.
