Duck with cabbage and potatoes
Description
The dish is prepared without unnecessary complications. This version can be called exquisite. Just look at how beautifully it is presented! The dish is worthy of a restaurant menu. I suggest you find out more about it. The ready dish can be served at the table.
Instructions
- 1
Step 1
Peel the onion and garlic and slice them into rings. Using a knife, make a crisscross pattern of cuts on the duck breast, as shown in the photo.
- 2
Step 2
Boil the washed potatoes in salted water for 15 minutes. Then peel the potatoes and fry them in butter for 3–5 minutes. At the end, add chopped parsley.
- 3
Step 3
Sauté the shredded cabbage in oil for about 10 minutes. You can use canned cabbage.
- 4
Step 4
In heated vegetable oil, sear the duck for 2 minutes on the skin side over high heat. Sear the other side for 1 minute over medium heat. Then sauté the onion with garlic briefly. Place the duck on top. Transfer the dish to an oven-safe container and bake in the oven at 180 degrees for 6 minutes.
- 5
Step 5
Next, remove the dish from the oven. Transfer the duck with onions and garlic onto foil and wrap it up. Place it back on the baking sheet and return to the oven for 10-15 minutes.
- 6
Step 6
Make the sauce. Grate the zest from one orange. Squeeze the juice and add the zest to it. Place this mixture over heat and cook until slightly thickened.
- 7
Step 7
Then pour the broth into the sauce. Cook for another 3–5 minutes. Next, add the liqueur and the remaining butter. Also add salt and pepper. Quickly mix the sauce.
- 8
Step 8
Serve sliced duck breast with a side of cabbage and potatoes. Pour the sauce over the top.