Asia Red Cabbage Salad with Duck Breast

Ingredients

• 500 g duck breast fillet (2 duck breast fillets)
• 5 tbsp Soy sauce
• 3 tbsp honey
• 6 tbsp chili sauce
• 1 kg small red cabbage (1 small red cabbage)
• 1 Carrot
• 200 g leek (1 stalk)
• 1 red chili pepper
• 10 g ginger (1 piece)
• 1 Garlic clove
• 600 g small sweet potatoes (3 small sweet potatoes)
• 2 tbsp sesame oil
• 3 tbsp Lemon juice
• 3 tbsp peanut oil
• 25 g Sesame seeds (2 tbsp)
• Salt
• Pepper
• 2 stems fresh mint
• 60 g roasted peanuts
• chili flakes

Instructions

1. 1.

   Trim and pat dry the duck breast fillets. In a pot combine 2 tbsp soy sauce, 1 tbsp honey, chili sauce and 2 tbsp water; bring to a boil. Place the duck breasts skin side down in a shallow dish, brush with the mixture, and marinate for 30 minutes.

2. 2.

   Meanwhile, clean the cabbage, cut into quarters, remove the core, and slice finely. Peel and thinly slice the carrot. Clean, wash and slice the leek finely. Halve the chili pepper lengthwise, deseed, wash and chop. Peel and finely chop ginger and garlic. Peel, wash and cut sweet potatoes into wedges.

3. 3.

   Heat sesame oil in a pan, sauté ginger, garlic and chili for 2 minutes over medium heat. Drizzle with remaining honey, add cabbage, carrot and leek, and splash with 2 tbsp lemon juice. Add 2 tbsp soy sauce and 2 tbsp water; cover and simmer 5–10 minutes over low heat. Remove from the pan and cool for 10 minutes.

4. 4.

   Heat 2 tbsp peanut oil in a pan. Sear the duck breasts skin side down for 5 minutes over high heat, then flip and cook the other side for 3 minutes over medium heat. Finish cooking in a preheated oven at 140 °C (120 °C fan; gas: level 1–2) for 12–15 minutes.

5. 5.

   Meanwhile, heat remaining peanut oil in the same pan and fry sweet potato wedges on all sides for 7–8 minutes over medium heat. Sprinkle with sesame seeds and season with salt and pepper.

6. 6.

   Wash mint, pat dry, shred into fine strips. Mix into the salad and adjust seasoning with remaining soy sauce and lemon juice. Plate the salad, arrange sweet potato wedges beside it, slice duck breasts into pieces and place on top of the salad. Garnish with peanuts and optional chili flakes before serving.