Pointed Cabbage Stew with Duck Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 duck breasts
- 1 pointed cabbage
- 500 ml duck stock or chicken stock
- 500 g potato (s)
- 1 vegetable onion (s)
- 0.5 teaspoon ½ thyme
- 500 ml vegetable stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the skin of the duck breasts and cut the meat into small cubes. Dice the onion, peel the potatoes and cut into small cubes. Quarter the pointed cabbage, remove the stalk and cut into strips.
- Leave out the skin of the duck breasts in the pot, then remove the skin again and sear the meat in the remaining fat. Add the onion cubes and stew until translucent. Deglaze with the duck stock, add the thyme and then simmer for about 20 minutes.
- Then add the pointed cabbage and fill up with the vegetable stock, so that a nice stew is created. After another 10 minutes add the potato cubes. Cook until the potatoes are done. Finally, season with salt and pepper to your own taste.
- Delicious when it`s cold outside.
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