Warm Duck and Crunchy Red Cabbage SaladNovember 24th, 2008
If you’re anything like me Monday night is not a night when you want to be coming home from work and cooking something taxing. I’m loving my new job but even so, the start of the working week after the weekend off usually requires that little extra effort to get you going and into it, especially in the winter when it’s cold, wet and windy outside. So when you’ve travelled home in the dark on a train-full of tired commuters like yourself you probably don’t want to be spending ages in the kitchen just to get a good meal on the table. Well that’s certainly how I felt this evening, anyway.
So tonight I opted for duck breasts, which take only about 20 minutes to cook, with salad. To liven up the usual salad leaves I added some raw, shredded red cabbage and drizzled over a simple dressing of 3 parts extra virgin olive oil to 1 part white wine vinegar, whisked together.
To cook the duck breasts season them and put them skin side down (assuming you haven’t gone for skinless) in a frying pan and cook over a medium heat. They will release their lovely fat into the pan – which you can save for roast potatoes (store in the fridge). After about 10 minutes turn them over and give them about another 10 minutes if you like them deliciously rare, as I do. Make sure you leave them to rest for 5 minutes so that their juices go back into them.