Ingredients for 4 people:
1 small pointed cabbage (approx. 500 g)
150 g mountain lentils
50 g red lentils
1 onion
1 untreated orange
4 tbsp oil
200 ml vegetable stock (from the jar)
salt, ground pepper
2 duck breast fillets à 250 g
Preparation:
1. Clean, rinse and roughly chop the pointed cabbage. Cover the lentils well with water for 30 minutes.
2. Sear the duck breast in a pan with the skin side down, turn and sear the meat side. Place the duck breast fillets in an ovenproof dish (skin side up) and cook in a preheated oven at 175°C (gas mark 23, fan oven 160°C) for 18-20 minutes.
3. Peel and dice the onion. Rinse the orange and peel with a peeler. Cut the orange peel into thin strips. Squeeze the juice out. Heat the oil in a casserole. Sauté the pointed cabbage and orange peel briefly. Pour in the vegetable stock and cook uncovered for 15 minutes. Pour in the orange juice 5 minutes before the end of the cooking time, add the red lentils. Add a little more water if necessary. Season the lentils with salt and pepper. Drain the lentils and mix with the pointed cabbage. Season again. Slice the duck breast and serve with the lentil and pointed cabbage vegetables. Serve.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 454
Joule: 1901
Protein: 28.7 g
Fat: 32 g
Carbohydrates: 13 g
(FoodCentrale by ddp images)
