Duck Breast with Savoy and White Cabbage Slaw

Ingredients

• 2 duck breast fillets (250 g each)
• Salt
• 0.5 tsp Coriander seeds
• 1 star anise
• 1 tsp fennel seeds
• 500 g savoy cabbage
• 500 g white cabbage
• 1 Carrot
• 1 Red Onion
• 4 sprigs thyme
• 4 Stalks Parsley
• 100 g Sour cream
• 2 tbsp Apple cider vinegar
• 1 tbsp cacao nibs (15 g)
• 1 tbsp chopped pistachio nuts (15 g)

Instructions

1. 1.

   Rinse duck breast fillets under cold water, pat dry and season with salt. In a pan, cook skin side down over medium heat for about 8 minutes until slowly golden brown. Flip and cook another 5 minutes.

2. 2.

   Crush coriander, star anise, and fennel in a mortar until fine. Sprinkle about half of the spice mixture over the duck and place on a rack (with drip tray underneath) in a preheated oven at 120 °C (gas: level 1) for about 25 minutes to finish pink.

3. 3.

   Meanwhile, clean both cabbages, wash, and shred finely. Peel and grate the carrot. Peel the onion and slice thinly. Wash herbs, dry, pluck leaves, set aside some for garnish, chop the rest.

4. 4.

   In a bowl, whisk sour cream with remaining spice mixture, vinegar, and a pinch of salt. Fold in vegetables and chopped herbs.

5. 5.

   Taste the salad and plate. Slice duck breast and arrange on top. Sprinkle cacao nibs, pistachios, and leftover herbs.