Duck breast fillet with chestnut red cabbage
and plum sauce
Ingredients for 4 people
- 50 gSugar
- approx. 50 gButter
- 200 gChestnuts (steamed, vacuum-packed)
- 1 JarKühne [46054]
- 100 mlVegetable broth
- 2–3Clove
- 2Duck breast fillets (300–400 g each)
- Salt
- Pepper
- 1 Jar(720 ml) Plums (in halves, in sugar)
- 1Medium-sized onion
- 5–6Small sprigs of rosemary
- 1/2–1 TspGround cinnamon
- 1–2 TbspDark sauce thickener
- 400–500 gFresh Schupfnudeln (finger noodles from the chiller cabinet)
- Aluminium foil
Nutritional information
Approx. 910 kcal (3820kJ) / 38 g protein / 37 g fat / 102 g carbohydrates
The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.
The nutritional values given are approximate and should be taken as a guide.
Preparation
1. Caramelise the sugar in a saucepan. Remove from heat, add 20 g of butter and let froth. Toss the chestnuts in the saucepan, add red cabbage, broth and cloves and put the saucepan back on the stove. Bring to a boil and let simmer for 4–5 minutes with the saucepan covered.
2. Wash the duck breasts, pat dry and score the skin crosswise. Heat a frying pan without oil and sear the duck breasts skin side up first for about 5 minutes. Then turn the breasts over and sear again for about 5 minutes. Place in a casserole dish, season with salt and pepper and bake in a preheated oven (electric stove: 150° C/ fan oven: 125° C/ Gas: see manufacturer) 10–15 minutes.
3. Drain plums, collect juice. Peel onions and cut into fine wedges. Wash the rosemary, shake dry, set aside 4 sprigs for garnish, and roughly tear the rest into pieces.
4. Pour off excess fat from the pan. Gently sauté the onion wedges in the drippings and add the rosemary last. Pour in the plum juice, add the cinnamon and bring to a boil. Let the juice simmer 4–5 minutes. Stir in the sauce thickener, bring to a boil again, season with salt and pepper. Add half of the plums, save the rest for later use.
5. Take the duck breasts out of the oven, wrap in aluminium foil and let set for about 5 minutes. Heat 30 g butter in a pan, "Schupfnudel” (finger noodle) pasta and fry until golden brown while continuously turning. Season red cabbage with a little salt. Cut the duck breasts into slices and serve with the plum sauce, the chestnut and red cabbage and finger noodles on plates. Garnish with rosemary.
