Prep: 30 minutes
Cook: 20 minutes
Cook: 20 minutes
Easy
Serves
4
4
Ingredients
4 whole duck breasts
a smaller green/savoy cabbage
5 garlic cloves
200 ml cream
200 ml sour cream
100 ml olive oil
200 g sundried tomatoes
salt, pepper
grated Parmesan to taste
Method
Score the skin of the duck breasts, rub them with salt and leave them stand for 30 minutes before crusting both sides in a frying pan. Put them skin side down in a pan and roast in the pre-heated oven of 210 degrees Celsius for 8 minutes.
Sauté the cabbage leaves in a little olive oil, add the diced sundried tomatoes, garlic cloves and cook until the cabbage softens. Season with salt, ground pepper, then add the sour cream and cream and cook for a couple more minutes.
Recipes by Rosenstein
