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Duck Breast Bowl with Red Cabbage and Walnuts
Sliced duck breast on a bed of finely shredded red cabbage and arugula, topped with crushed walnuts. A rustic yet elegant French-inspired bowl with rich autumn flavors.
25 min2 servings450 kcalDifficulty: Easy
Ingredients
- 1 piece duck breast
- 200 g red cabbage
- 60 g arugula
- 30 g walnut pieces
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Instructions
Step 1
Score the skin of the duck breast in a crosshatch pattern. Finely shred the red cabbage.
Step 2
Place the duck breast skin-side down in a cold pan and cook for 8 minutes over medium heat to render the fat. Flip and cook for 5 minutes.
Step 3
While cooking, dress the red cabbage with balsamic vinegar and olive oil. Crush the walnuts.
Step 4
Let the duck rest for 2 minutes then slice thinly. Arrange the arugula and red cabbage in bowls, lay the duck slices on top and sprinkle with walnuts.