Lentil Cabbage Vegetable with Orange for Duck Breast
Lentil cabbage vegetable with orange for duck breast is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g cabbage
- 150 g Mountain Lentils
- 50 g red lentils
- 1 onion (and orange)
- 4 tbsp oil
- 200 ml vegetable stock
- salt, pepper from the mill
- 2 duck breast fillets (250g each)
Instructions
-
1.
Clean and roughly chop the cabbage. Cook the mountain lentils covered with water for 30 minutes.
-
2.
Sear the duck breasts skin-side down in a pan, flip and sear the flesh side. Place the fillets skin-side up in a heatproof dish and bake at 175°C (gas: level 2-3, convection: 160°C) for 18–20 minutes.
-
3.
Peel and dice the onion. Rinse the orange and peel the zest with a vegetable peeler. Cut the zest into thin strips. Squeeze out the juice. Heat oil in a pot. Briefly sauté the cabbage and orange zest. Add the vegetable stock and simmer uncovered for 15 minutes. Pour in the orange juice. Five minutes before the lentils finish cooking, add the red lentils and optionally some water.
-
4.
Season the lentils with salt and pepper. Drain them and mix into the cabbage. Taste again. Slice the duck breast and serve it with the lentil-cabbage vegetable.
