The roast is a Christmas classic. And works wonderfully well with duck, red cabbage and chestnuts. A great gluten-free and lactose-free recipe – also for our 30-day gut cleanse RESET.
Done in: 105 minutes
Duck breast with oven-baked red cabbage and chestnuts
A species-appropriate recipe for the classic roast at Christmas time. With duck, red cabbage and chestnuts. Pure indulgence and also gluten-free and lactose-free. Suitable for our 30-day intestinal cleanse RESET.
4
45
minutes1
hourIngredients
- .p class=""ingredient-item-name is-strikethrough-active"">4 female duck breast
3-4 Shells
1 cm Ginger, thick as a thumb
1 EL Olivesöl
4 EL Cranberries (no added sugar)
4 large or 6 small dates
6 Juniper berries
6 Laurel leaves
1 Cinnamon stick
400 ml Water
Salt, pepper
4 branches thyme
200 g Maroni (precooked)
Preparation
- Preheat the oven to 180°C convection.
- For the red cabbage, halve the red cabbage, remove the stalk and finely slice or shred the red cabbage. Peel the shallots and cut into fine rings. Finely chop the ginger.
- In a heatproof pan or frying pan, heat some olive oil and sauté the shallots with the ginger in it. Add the red cabbage and sauté for 2-3 minutes. Add the cranberries, finely diced dates, juniper berries, leaf of laurel, cinnamon stick, sweet pepper, sweet pepper and sweet pepper.cinnamon stick, water and salt and place in the oven with the lid closed for 1 hour and simmer.
- After an hour, turn the oven down to 100°C. Rinse the duck breasts with cold water and pat dry. Place on a baking tray with the skin facing upwards and place in the oven with the red cabbage for approx. 35 minutes at 100°C. Depending on the size of the duck breast and your taste, adjust the cooking time slightly. They should still be juicy and tender pink, depending on taste.
- Remove the duck roasts from the oven and, just before serving, heat a pan without fat and fry the duck roasts with the skin on.fry the duck breast skin side down for 3-4 minutes together with the thyme sprigs until the skin is crispy.
- Remove the duck breast from the pan and add the maroni to the thyme sprigs in the pan and toss briefly. Season with salt and pepper.
- Remove the red cabbage from the oven and season with salt. Slice the duck breast, salt and pepper and serve with the red cabbage and chestnuts.
Notes
- Tip: We have cooked the duck breast „rückwärts” here. This means you first cook it in the oven and then fry the skin until crispy. This can be prepared well, even if guests are coming. The skin remains crispy for a minute.
- Tip: You can prepare a larger amount of braised red cabbage in the oven and heat it up again. It always tastes better and can be prepared for several days.
Artgerechte Food Facts
Duck as game meat is species-appropriate. The female duck breast is smaller and tastier than the male duck breast.
Maroni/ sweet chestnuts have a prickly skin and a healthy core. They are high in protein, vitamins and minerals, contain polyunsaturated fats and act as a natural antioxidant. Chestnuts are rich in potassium and promote heart health. Vitamin B also strengthens the nerves. Complex carbohydrates also provide long-lasting satiety and ensure a slow and stable rise in blood sugar.
Cranberries belong to the blueberry family and go well with game meat. They help build up our protective barriers. Their polyphenol content has an anti-inflammatory effect and the secondary plant substances they contain have an antioxidant effect.
Cinnamon not only provides taste and well-being, but also has a positive effect on blood sugar levels and metabolism.
Cloves have anti-inflammatory, antibacterial, antiviral and antifungal properties.
Juniper berries have a positive effect on the gastrointestinal tract and promote the digestibility of food. They have an antibacterial but also diuretic effect.
Laurel has a positive effect on blood sugar and cholesterol levels. Adding bay leaves to hearty dishes is a very good idea. Bay leaf has antioxidant, antibacterial and antiviral properties.
Lab-tested
Non-GMO
No artificial additives
UV-protected glass
Gluten-free
Lactose-free
Vegan
Product listed on the Cologne List®
100% vegetarian fermentation