Duck with three types of cabbage and curry sauce

2 servings

30 minutes

This signature recipe is a true symphony of flavors, where crispy-skinned duck harmoniously combines with the tenderness of three types of cabbage and a spicy curry sauce. Duck, a symbol of festive feasts, gains a new interpretation thanks to the aromatic blend of cream and yellow curry paste that adds Eastern notes to the dish. Brussels sprouts, broccoli, and cauliflower are not just a side dish but an integral part of the composition that refreshes and balances the rich flavor of the meat. The emphasis on rum adds a light caramel depth to the sauce, making it special. The dish is perfect for both a cozy dinner and a formal event, impressing guests with its exquisite taste and elegant presentation.

Energy value per serving

• Calories: 720.3
• Proteins: 38.5g
• Fats: 49g
• Carbohydrates: 24g

Ingredients

• Duck fillet: 2 pc
• Broccoli cabbage: 150 g
• Cauliflower: 150 g
• Brussels sprouts: 150 g
• Yellow curry paste: 30 g
• Cream 20%: 150 ml
• Rum: 50 ml
• Salt: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Make cross cuts on the duck skin. If desired, season the duck with salt and pepper, considering that the curry sauce will be quite salty.

   Required ingredients:

   • Duck fillet: 2 pieces
   • Salt:  to taste
   • Salt:  to taste

3. Place the duck breast in a cold skillet, turn on medium heat, and fry until a crispy golden crust forms. This will take about 7 minutes. Then flip and fry for another 2-3 minutes.

   Required ingredients:

   • Duck fillet: 2 pieces

4. Boil water in a pot and add salt.

   Required ingredients:

   • Salt:  to taste

5. Cut the Brussels sprouts in half.

   Required ingredients:

   • Brussels sprouts: 150 g

6. Break the broccoli and cauliflower into florets the size of half a Brussels sprout.

   Required ingredients:

   • Broccoli cabbage: 150 g
   • Cauliflower: 150 g

7. Send the roasted duck to the oven for 5 minutes for medium doneness.

   Required ingredients:

   • Duck fillet: 2 pieces

8. Add cabbage to boiling water and cook for 2 minutes.

   Required ingredients:

   • Brussels sprouts: 150 g
   • Cauliflower: 150 g
   • Broccoli cabbage: 150 g

9. Rinse the cabbage under cold water to stop the cooking.

   Required ingredients:

   • Brussels sprouts: 150 g
   • Cauliflower: 150 g
   • Broccoli cabbage: 150 g

10. Pour rum into the pan where the duck was fried and evaporate the alcohol for 2 minutes.

    Required ingredients:

    • Rum: 50 ml

11. Add curry and mix until smooth consistency.

    Required ingredients:

    • Yellow curry paste: 30 g

12. Pour in the cream, whisk and cook until thickened to a low-fat sour cream consistency.

    Required ingredients:

    • Cream 20%: 150 ml

13. Serve the duck sliced, with curry sauce and blanched cabbage.

    Required ingredients:

    • Duck fillet: 2 pieces
    • Yellow curry paste: 30 g
    • Cream 20%: 150 ml