Ingredients for 4:
- 240 gr. of smoked duck breast slices
- 250 gr. red cabbage
- 50 gr. Rocket
- 2 cinnamon sticks
- 5
shallots - 3 cloves
- 1 teaspoon cumin
-
green pepper - 1 teaspoon dry mustard
- 1 cup
aromatic white wine - 1 bay leaf
- red wine vinegar
- 150 gr. red currant
- 100 gr.
red currant jam -
extra virgin olive oil - 1 glass of sparkling wine
- 30 gr.
of butter - 40 gr. of pickled capers
- salt and pepper
How to prepare: Wash thoroughly
the cabbage and slice it after drying with a long sharp knife. For the marinade
bring to a boil 1 quart of lightly salted water in a pot and flavored with cinnamon, 2 shallots, peeled, cloves, cumin, mustard, bay leaves, wine and a pinch of green pepper and a teaspoon of vinegar . Let simmer
the marinade for 5 minutes over low heat, then pour on boiling cabbage filtering it through a strainer. Cover the bowl with a plate and let cool completely. Wash and dry the arugula salad in the centrifuge.
Open the package of duck breast and after cutting into slices arrange on plates. Peel the shallots
left, slice and sauté in a pan with butter and two tablespoons of olive oil for a couple of minutes. Add the currant jam and fresh black currant, crushed a few grains with a fork and add the capers dall'aceto conservation.
Pour the champagne and simmer the sauce for 4 / 5 minutes. Pepper and let cool. Drain well the hell out of the marinade, which will become purple, dry and season with three tablespoons of olive oil. Arrange on plates with the slices of duck breast, sprinkle everything with the sauce, decorated with the arugula and serve.
Preparation time: 20 minutes
Cooking time: 15 minutes
- 240 gr. of smoked duck breast slices
- 250 gr. red cabbage
- 50 gr. Rocket
- 2 cinnamon sticks
- 5
shallots - 3 cloves
- 1 teaspoon cumin
-
green pepper - 1 teaspoon dry mustard
- 1 cup
aromatic white wine - 1 bay leaf
- red wine vinegar
- 150 gr. red currant
- 100 gr.
red currant jam -
extra virgin olive oil - 1 glass of sparkling wine
- 30 gr.
of butter - 40 gr. of pickled capers
- salt and pepper
How to prepare: Wash thoroughly
the cabbage and slice it after drying with a long sharp knife. For the marinade
bring to a boil 1 quart of lightly salted water in a pot and flavored with cinnamon, 2 shallots, peeled, cloves, cumin, mustard, bay leaves, wine and a pinch of green pepper and a teaspoon of vinegar . Let simmer
the marinade for 5 minutes over low heat, then pour on boiling cabbage filtering it through a strainer. Cover the bowl with a plate and let cool completely. Wash and dry the arugula salad in the centrifuge.
Open the package of duck breast and after cutting into slices arrange on plates. Peel the shallots
left, slice and sauté in a pan with butter and two tablespoons of olive oil for a couple of minutes. Add the currant jam and fresh black currant, crushed a few grains with a fork and add the capers dall'aceto conservation.
Pour the champagne and simmer the sauce for 4 / 5 minutes. Pepper and let cool. Drain well the hell out of the marinade, which will become purple, dry and season with three tablespoons of olive oil. Arrange on plates with the slices of duck breast, sprinkle everything with the sauce, decorated with the arugula and serve.
Preparation time: 20 minutes
Cooking time: 15 minutes
Berny
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