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.
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.
- Duck breast 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.
- Duck breast fillet: 2 pieces
4
Boil water in a pot and add salt.
- Salt: to taste
5
Cut the Brussels sprouts in half.
- Brussels sprouts: 150 g
6
Break the broccoli and cauliflower into florets the size of half a Brussels sprout.
- Broccoli: 150 g
- Cauliflower: 150 g
7
Send the roasted duck to the oven for 5 minutes for medium doneness.
- Duck breast fillet: 2 pieces
8
Add cabbage to boiling water and cook for 2 minutes.
- Brussels sprouts: 150 g
- Cauliflower: 150 g
- Broccoli: 150 g
9
Rinse the cabbage under cold water to stop the cooking.
- Brussels sprouts: 150 g
- Cauliflower: 150 g
- Broccoli: 150 g
10
Pour rum into the pan where the duck was fried and evaporate the alcohol for 2 minutes.
- Rum: 50 ml
11
Add curry and mix until smooth consistency.
- Yellow curry paste: 30 g
12
Pour in the cream, whisk and cook until thickened to a low-fat sour cream consistency.
- Cream 20% fat: 150 ml
13
Serve the duck sliced, with curry sauce and blanched cabbage.
- Duck breast fillet: 2 pieces
- Yellow curry paste: 30 g
- Cream 20% fat: 150 ml