Duck Breast served with Ginger Nappa Cabbage & Potato Gratin

This dish combines both east and west cuisines.  The duck meat is prepared the european way whereas the nappa cabbage has lots of ginger in it.  It is simple to prepare and tastes wonderful. The following recipe serves 4.

Ingredients:

2 pieces of duck breast, to be washed, wiped dry and diagonally cut

a little oil 

salt & pepper to taste

1 medium-size nappa cabbage, to be washed and cut into strips

2 tbsp chopped ginger

1 bundle spring onions, to be cleaned and cut into fine rings

200 g creme frâiche

2 tsp instant vegetable stock granules

salt & pepper to taste

oil

500 g potatoes, to be peeled and finely sliced

200 g fresh cream

salt & pepper to taste

Method:

Arrange potato slices in a buttered casserole dish.  Season with salt and pepper after each layer. Once done, add fresh cream.  Bake in a preheated fan oven at 180° C for about one hour.

In the meantime, add a little oil in a pan.  There is no need to add more oil because the duck meat has enough fat and this will ooze out while cooking.  Place duck meat skin side down in pan and cook over medium heat.  Once the skin is browned, turn it over and season with salt and pepper. Cook further until the bottom is browned, repeat procedure again.

Remove to a casserole and further bake in oven together with the potato gratin for about 15 minutes.  Check duck meat whether it is almost cooked.  If not, return to oven.

Bring a big pot of water and a little salt to boil.  Add the nappa cabbage and cook for about 2 minutes.  Remove from heat and drain in a colander.

Heat some oil in a pan and add chopped spring onions and ginger.  Stir-fry gently until fragrant.  Add nappa cabbage and stir well.  Then, add creme frâiche, instant vegetable stock granules and stir thoroughly. Season with salt & pepper to taste.

Arrange duck breast, vegetables and potato gratin on individual plates and serve!

Bon Appetit!