Roasted duck fillets with red cabbage

When your names day, birthday or family event is just around the corner,maybe  tomorrow, during the holiday on Tuesday :))) You often look for an inspiration for delicious dishes. I have a proposal for a roaster duck breast.

Tried and eaten fast by my guests, so it is worth to suggest it.  Served with red cabbage with rosemary and dried tomatoes.  Yummy 😉

Roased duck

Preparation:

Cut gently the duck breast to remove the bones, leaving the skin on top. Dry with a towel. In a bowl, mix sea salt, pepper, thyme, lemon juice, garlic, oregano, a tablespoon of soy sauce and crushed garlic clove. Leave the duck in this marinate for about 1.5 h. Heat the very dry pan, place duck breast on it, skin down first. Fry for about 8 minutes and turn over. Then put the meat in a heat-resistant pan with the lid, pouring the sauce from the first pan. Bake for 8-10 minutes in the oven at 180 degrees. Take it out, check if the duck is not rubbery and cut into slices. Use balsamico sauce.

Red cabbage with rosemary 

Preparation:

Wash thoroughly the cabbage, chop and sprinkle with lemon. Pour water into a deep pan and toss chopped cabbage. Cook under cover. In the meantime chop finely onions and simmer it on coconut oil, then add to the cabbage along with the other ingredients (except apples). Mix well and if necessary, add water. Finally add a finely chopped apple.