Duck breast with barley and red cabbage purée
- 220 g duck breast
- 150 g red cabbage
- 100 g cauliflower
- 50 ml Demi-Glace
- 50 g apple
- 50 ml red wine
- 50 g red onion
- 30 g smoked bacon
- 100 g barley
- Orange juice
- Fresh rosemary
First, carefully pluck the duck and marinate it in the star anise, orange juice, salt, pepper and fresh rosemary.
The meat should be marinated for at least 2 hours at room temperature. Fry the duck breast on the skin side on a slightly heated pan. The frying time depends on the degree of doneness you want to achieve.
You can prepare the red cabbage purée while the meat is marinating. Season the chopped cabbage with the salt and sugar, and braise them in the wine with the onion, add the raisins and orange juice. Then blend all ingredients to create a smooth sauce – purée. Some chefs add an apple to the red cabbage, however we serve it separately – as a cold mousse with Żubrówka bison grass vodka.
Prepare the barley according to a classic recipe – cook it with a pinch of salt and some butter until it is loose.
Apart from the red cabbage purée and apple mousse, we also recommend using steam-cooked seasonal vegetables.