Duck breast with apple, red cabbage and potatoes

Ingredients

For 1 serving

• Duck breast150 g
• Red cabbage200 g
• Apple0.5
• Apple cider vinegar15 ml
• Potatoes150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Remove the outer leaves and core of the red cabbage and slice it into thin strips about 5 mm wide; wash and core the apple and cut it into roughly 1 cm dice.
2. Heat half the oil in a casserole over medium heat, add the cabbage, apple, cider vinegar, a pinch of salt and a splash of water, cover and braise over low heat for 25 minutes, stirring now and then, until the cabbage is soft and glossy; add a little water if it dries out.
3. Meanwhile peel the potatoes, cut them into roughly 2 cm cubes and boil them in salted water for 10 minutes, until tender but firm; drain and sauté them in a frying pan with the remaining oil over medium-high heat for 5 minutes, until golden; season with salt and pepper.
4. Score the skin of the duck breast in a diamond pattern without cutting into the meat and season with salt and pepper. Place it skin side down in a cold non-stick frying pan, with no oil, and cook over medium heat for 6 minutes, until the skin is crisp and golden; pour off the fat, turn it and cook for another 6 minutes.
5. Wrap it in foil and let it rest for 5 minutes so it stays pink and juicy.
6. Slice the duck and serve it with the red cabbage and potatoes.