Duck Breast on Red Cabbage with Polenta Parmesan Cream
Main Course
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Cook Time
55 min
Servings
2
Difficulty
Easy
Prep Time
30 Min
Description
This Thermomix® recipe for duck breast on red cabbage with polenta Parmesan cream is a hearty main course with duck breast, red cabbage and Parmesan. Refined with bay leaf, cinnamon and cloves, it is ideal for the winter season and festive occasions. The preparation time is 55 minutes, of which 30 minutes are active working time, and yields 2 servings. Suitable for lovers of hearty cuisine and gluten-free diets.
Ingredients (13 ingredients)
-
2 Stück Duck breasts
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
650 g Red cabbage
-
2 Blätter Bay leaf
-
1 Stange Cinnamon
-
3 Stück Cloves
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50 g Parmesan
-
400 ml Vegetable broth
-
200 ml Milk
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150 g Polenta
-
15 g Parsley
-
1 EL Butter
Preparation (11 steps)
Prepare red cabbage
Put 650 g of red cabbage into the mixing bowl and chop for 5 sec./speed 5. If necessary, use the spatula to push down and repeat the process.
Cook red cabbage
Add the chopped red cabbage together with 2 bay leaves, 1 cinnamon stick and 3 cloves to the mixing bowl. Add 50 ml of water and cook for 25 min./100°C/Reverse speed setting 1.
Refine red cabbage
After cooking, remove the spices. Leave the red cabbage in the mixing bowl and keep warm.
Grate Parmesan
Put 50 g of Parmesan in pieces into the mixing bowl and grate for 10 sec./speed 8. Transfer and set aside.
Prepare polenta
Add 400 ml of vegetable broth and 200 ml of milk to the mixing bowl and bring to a boil for 5 min./100°C/speed 2.
Cook polenta
Slowly sprinkle in 150 g of polenta and cook for 15 min./90°C/speed 2 while stirring. Use the spatula to loosen the polenta from the bottom.
Refine polenta
Add the grated Parmesan, 1 tbsp of butter, salt and pepper to taste to the polenta and stir for 1 min./speed 3.
Chop parsley
Put 15 g of parsley into the mixing bowl and chop for 3 sec./speed 7. Transfer and set aside.
Sear duck breast
Cut the skin of the duck breasts crosswise without damaging the meat. Season the duck breasts with salt and pepper. Heat a pan and sear the duck breasts, skin side down, for about 5 minutes. Turn and fry for about 3 minutes on the meat side.
Finish cooking duck breast
Preheat the oven to 90°C circulating air. Place the seared duck breasts in a roasting pan or on a baking sheet in the oven and cook for another 10 to 15 minutes.
Arrange
Slice the duck breast. Place the polenta on the plate with an ice cream scoop, sprinkle with chopped parsley and serve with the red cabbage.
Finished cooking? Great! 🎉
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