by Antony Worrall Thompson from Ready Steady Cook
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients1 duck breast skin only 1 tbsp olive oilsalt and freshly ground black pepper1 clove garlic chopped½ shallot chopped¼ cabbage shredded50g/1¾oz red pepper diced150ml/5floz hot chicken stock
Method1. Preheat the oven to 200C/400F/Gas 6.2. Rub the duck breast with some of the olive oil and season with salt and freshly ground black pepper.3. Roast in the oven for 15 minutes until crispy then chop.4. Heat the remaining oil in a pan and soften the garlic and shallot. Add the cabbage and red pepper and cook for a further two minutes. Add the chicken stock and bring to simmer.5. Cook for eight minutes and season to taste.6. To serve, pour into a bowl and garnish with the crispy skin.
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Find out more about these ingredients and techniques:Olive oil Black pepper Garlic Stock Salt.
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