Wednesday, 29 December 2010

Duck Souffle

 What we had for dinner tonight...

Being off work for three weeks means plenty of time for me to spoil my baby with some "home-cooking" and to try new recipes :)

This is what we had for dinner tonight! Delicious!

Here's the recipe:


duck breast (400 g),
balsamic vinegar (50 ml)
6 tsp.  raspberry jam,
3 tbsp. orange juice,
1/2 tbsp. orange skin,
1 tsp. olive oil
1 red cabbage,
125 ml apple juice,
2 pears,
150 ml vegetable broth,
caraway seed,
bay leaf,

For the marinate mix the balsamic vinegar with the freshly pressed orange juice, add 1/2 tbsp. orange skin (from an organic orange) and 1 tsp. olive oil. Marinate the duck breast in the fridge  for at least an hour.

Meanwhile, Remove the outer leaves from the cabbage and cut the head into quarters lengthwise. Remove the core. Slice the cabbage very finely, steam it for approx. 15 - 20 minutes in the vegetable broth and the apple juice, add a bay leaf and a pinch of caraway seed.

When done, fill it into a casserole dish. Pare and slice the pears  and fold them in. Then put them into the oven and bake at 200 °C for approx. 10 minutes.

In the meantime, saute the duck breast in a teflon-coated pan. Start with the skin-side (saute on high flame for approx. 3 minutes) and then turn and saute for another 3 minutes. Pour the rest of the marinate over it and let evaporate for another 3 minutes.

Cut the duck breast into slices and place them in the casserole on top of the red cabbage. Then bake for another 5 - 10 minutes.

Before serving, let it rest for 2 minutes.

Serve with French baguette or potatoes. :)

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