Duck with Three Types of Cabbage and Curry Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Duck with three types of cabbage and curry sauce.
Ingredients
- Rabbit Fillet - 2 pieces
- Broccoli - 5.3 oz
- Cauliflower - 5.3 oz
- Brussels Sprouts - 5.3 oz
- Tamarind Paste - 1.1 oz
- Cream 22% - 5 fl oz
- Rum - 1 fl oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Make crosshatch cuts in the duck skin. If desired, season the duck with salt and pepper, keeping in mind that the curry sauce will be quite salty.
Step 3
Place the duck breast skin-side down in a cold skillet, turn the heat to medium, and cook until a crispy golden crust forms. This will take about 7 minutes. Then flip it over and cook for another 2-3 minutes.
Step 4
Bring a pot of water to a boil and add a pinch of salt.
Step 5
Cut the Brussels sprouts in half.
Step 6
Break the broccoli and cauliflower into florets the size of half a Brussels sprout.
Step 7
Place the seared duck in the oven for 5 minutes to achieve medium doneness.
Step 8
Add the cabbage to boiling water and cook for 2 minutes.
Step 9
Rinse the cabbage under cold water to stop the cooking process.
Step 10
Pour rum into the skillet used for frying the duck and let it simmer for 2 minutes to evaporate the alcohol.
Step 11
Add the curry and stir until well combined.
Step 12
Pour in the cream, whisk it together, and cook until it reaches the consistency of light sour cream.
Step 13
Serve the duck sliced, accompanied by curry sauce and blanched cabbage.
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