Duck Breast on Pineapple Cabbage
The duck breast on pineapple cabbage provides the body with an exceptionally high-quality protein mix from poultry, potatoes and dairy products.
Ingredients
- 2 tbsp Rapeseed oil
- 200 g fresh pineapple (peeled; 2 slices)
- 600 g red cabbage (0.25 head)
- 10 g ginger (1 piece)
- Salt
- Pepper
- 600 g duck breast fillet (2 fillets)
- 1 tsp Pul Biber
- 800 g potatoes
- 250 ml buttermilk
- nutmeg
Instructions
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1.
Grease a shallow baking dish (about 30x20 cm) with 1 tbsp oil. Dice the pineapple.
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2.
Wash the red cabbage, halve if necessary, remove the tough stem and cut into fine strips or shave. Place in the baking dish with the pineapple cubes.
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3.
Peel and finely chop the ginger. Mix half of it into the cabbage; season the cabbage with salt and pepper.
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4.
Rinse the duck breast fillets, pat dry with paper towels and make a diamond-shaped incision on the fat layer of each.
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5.
Rub the duck breast fillets with salt, remaining ginger and Pul Biber.
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6.
Place the fillets skin-side up on top of the cabbage and bake in a preheated oven at 180 °C (convection: 160 °C, gas: level 2–3) on the upper rack for about 70 minutes.
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7.
About 30 minutes into baking, wash the potatoes and cook them with skins on for about 25 minutes.
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8.
Drain the potatoes and rinse with cold water. Warm the buttermilk in a pot. Peel the potatoes and add them to the warm buttermilk. Roughly mash with a potato masher and stir in the remaining oil. Season with salt, pepper and a pinch of nutmeg.
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9.
Remove the duck breast fillets from the oven and slice thinly. Arrange on top of the pineapple cabbage and serve with the mashed potatoes.
