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Seared Duck Breast with Braised Red Cabbage and Caramelized Apples
Seared Duck Breast with Braised Red Cabbage and Caramelized Apples

Seared Duck Breast with Braised Red Cabbage and Caramelized Apples
A savory and sweet dinner featuring duck breast, seasonal red cabbage, and apples.
Seared Duck Breast with Braised Red Cabbage and Caramelized Apples
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 300
    g
     red cabbage
  • 2
    item
     apple
  • 1
    item
     onion
  • 2
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Seared Duck Breast with Braised Red Cabbage and Caramelized Apples
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy. Flip and cook until desired doneness. Remove and let rest.
  3. In the same pan, add olive oil and sliced onion. Cook until translucent.
  4. Add shredded red cabbage to the pan and cook until softened.
  5. Stir in balsamic vinegar and honey, cooking until the cabbage is tender.
  6. In a separate pan, caramelize sliced apples with a bit of olive oil until golden.
  7. Serve the duck breast sliced over the braised cabbage with caramelized apples on the side.
Nutrition Per Serving 800 g Per 100g
Energy 514 kcal 64 kcal
Protein 50 g 6.3 g
Fibre 10 g 1.3 g
Salt 1 g 0.1 g
Sugar 30 g 3.8 g
Carbohydrates 60 g 7.5 g
Fat 20 g 2.5 g
  • 2
    item
     duck breast
  • 300
    g
     red cabbage
  • 2
    item
     apple
  • 1
    item
     onion
  • 2
    tbsp
     balsamic vinegar
  • 2
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Score the skin of the duck breasts and season with salt and pepper.

Heat a pan over medium-high heat and sear the duck breasts skin-side down until crispy. Flip and cook until desired doneness. Remove and let rest.

In the same pan, add olive oil and sliced onion. Cook until translucent.

Add shredded red cabbage to the pan and cook until softened.

Stir in balsamic vinegar and honey, cooking until the cabbage is tender.

In a separate pan, caramelize sliced apples with a bit of olive oil until golden.

Serve the duck breast sliced over the braised cabbage with caramelized apples on the side.

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