Grilled duck breast with glazed red cabbage apples and prunes
A cozy winter dish with grilled duck glazed red cabbage apples and prunes
Serves 4 People.
Duck
- 2 large duck breasts
- Flake salt
- Freshly ground pepper
Red cabbage
- 1 small red cabbage
- Finely grated zest of 1 organic orange
- Juice of ½ orange
- 2 tbsp finely chopped fresh thyme
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- ½ tsp flake salt
Other
- 2 Belle de Boskoop apples
- 100 g prunes
This is the way To make it...
Method
• Cut the red cabbage into quarters and place them in a dish.
• Whisk together the orange zest, orange juice, chopped thyme, balsamic vinegar, olive oil and honey and pour it over the cabbage.
• Cut the apples into wedges.
• Heat the plancha plate and place the duck breasts skin side down on the grill.
• Add the red cabbage, apples and prunes to the plancha.
• Grill the duck breasts until fully cooked. Season with flake salt and freshly ground pepper and turn them during cooking.
• Cook the red cabbage until tender but still with a bit of bite.
• Slice the duck breasts and serve on four plates with the red cabbage, apples and prunes. Garnish with fresh thyme.
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