Duck Fillet with Braised Cabbage, Broccoli and Cherry Tomatoes
A dish by Bulgarian chef Shishkov.
⏱️ Prep: 40 min
Ingredients
| 2 бр. | duck fillet (≈600 g) |
| 400 г | white cabbage |
| 250 г | red cabbage |
| 150 г | Chinese cabbage |
| 50 г | broccoli |
| 4 бр. | cherry tomatoes |
| 30 г | pumpkin |
| 2 с.л. | Confeira honey |
| 40 г | Pilos German butter |
| 20 мл | Promienna oil |
| 1 с.л. | Mikado soy sauce |
| — | salt and black pepper |
Instructions
Preparation time: 40 min. For 2 servings.
- Wash and pat the duck dry well. Carefully separate the fillet and trim the skin. Season the meat with salt and black pepper. In a pan heat the oil and sear the fillet for 4 to 8 min on each side, depending on whether you like the meat rare or prefer it more well done.
- Separately cut the cabbage into thin strips, the broccoli into individual florets, the pumpkin into cubes, and the cherry tomatoes into half-moons. Braise them for 10 min in 20 g of butter and season with salt and black pepper.
- In a saucepan heat the honey, soy sauce and the remaining butter, and once the mixture boils, remove from the heat and let it cool for no more than 1 minute. Pour the sauce over the fillets and serve with a side of the braised vegetables.