Duck Breast Red Cabbage Pull

Name: Duck Breast Red Cabbage Pull
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Duck breast; 400g Purple cabbage; 1 tablespoon salt; 1 tablespoon Thyme; 1 tablespoon black pepper powder; 3 tablespoons Red wine vinegar; 3 tablespoons Walnut oil

by Philips gourmet kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

@1@ Use a Philips electric kettle to heat 1.5L of water to 100 degrees Celsius, remove the core of the red cabbage and chop it (using a food processor or blender), put the red cabbage in the strainer, pour in boiling water, and drain Dry @2@ Then pour red wine vinegar and walnut oil in a bowl, add thyme, salt and black pepper to taste, then add hot red cabbage and mix well.

Ingredients

1 piece Duck Breast
400g Purple Cabbage
1 tablespoon Salt
1 tablespoon Thyme
1 tablespoon Black Pepper Powder
3 tablespoons Red Wine Vinegar
3 tablespoons Walnut Oil

Duck Breast Red Cabbage Pull

1. Use a Philips electric kettle to heat 1.5L of water to 100 degrees Celsius, remove the core of the red cabbage and chop it (using a food processor or blender), put the red cabbage into the strainer, pour in boiling water, and drain

2. Then pour red wine vinegar and walnut oil in a bowl, add thyme, salt and black pepper to taste, then add hot red cabbage and mix well. Let it sit for 30 minutes. Make a diamond-shaped undercut every 1 cm on the duck breast skin. , Place the duck breast skin down in a frying pan, and fry at high temperature for 6 to 8 minutes, until the duck skin is crisp and brown (no need to add additional oil, oil will flow out of the duck skin during this process)

3. Turn the duck breast and fry until it is brown. The duck meat inside will be very tender. Let the duck breast sit for a while, and put the red cabbage salad in two plates at the same time. Cut the duck breast into thin slices and place it on the red cabbage. It tastes better with bread or baked potatoes

4. 20 minutes of preparation time + 30 minutes of marinating time