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#3 Duck breast on red cabbage salad

#3 Duck breast on red cabbage salad

Preparation

Rub the duck breasts with 1 tablespoon of olive oil and the five-spice powder, then fry skin side down on the Tepan (level 7-8) until the skin is crispy. Add the juice of half an orange and the honey to glaze, turn and fry on the other side, then place in a preheated oven at 100°C for 15 minutes. Meanwhile, mix together the red cabbage, fennel and cranberries and leave to marinate in the remaining orange juice (plus some of the zest). Combine well and season to taste. Take the duck breast out of the oven, leave to rest for a moment, then carve into fine slices. Serve the duck breast on top of the salad, sprinkled with the hazelnuts.

 

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Serves 4

  • 2 duck breasts (skin scored)
  • 1 tbsp five-spice powder
  • Half a red cabbage, finely shredded
  • 1 orange
  • 1 tbsp honey
  • Half a fennel bulb, cut into slices
  • 2 tbsp cranberries
  • 2 tbsp hazelnuts, roughly chopped
  • Olive oil, salt, pepper

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