Bourbon flamed duck breast with red cabbage, toasted spinach and sweet potatoes

Ingredients for Bourbon flamed duck breast with red cabbage, toasted spinach and sweet potatoes

Instructions for Bourbon flamed duck breast with red cabbage, toasted spinach and sweet potatoes

To prepare the Bourbon flamed duck breast with red cabbage, toasted spinach and sweet potatoes recipe, please follow these instructions:

Sødkogte potatoes: Potatoes scrubbed thoroughly in cold water and cut into approx. 5 mm. thick slices. The slices in a pan added 1 dl. water, 1 dl. Bourbon whiskey and 6-7 tbsp. sugar. Potato slices are cooked tender under the lid.

Flame duck breast: Duck breasts by scratches on the skin side with a sharp knife in a consistent diagonal pattern. Then Brown on both sides in the canola oil, if desired. added a small knob of butter. Remember to spice up with sea salt and pepper grinder on the underside. On the upper side seasoned only with salt – it will be like. Duck breasts FRY on pan in 3-4 minutes on each side. Then flamed in approx. ½ dl. Bourbon. When the burner is over, take the pan of flared. Duck breasts out in a baking dish or a small roasting pan and in the oven at 200 degrees C is made. Here they must stand in for more 7-10 minutes.

The Pan is put back on the heat and add a cup now 38% sour cream. Sour cream touched out and piskefløden is added. Adjust if necessary. the color with a little sauces suit. The sauce is warmed through and season if necessary. further to with sea salt and freshly ground pepper to taste, and then taken by flared.

Red cabbage with mixed berries: approx. ¼ share of red cabbage head cast in fine strips – max. 10 cm. long. Rødkålen warmed in a little oil in a frying pan. When the cabbage starts to become uniform blank add about ½ dl. vinegar and 3 tablespoons. sugar a little sea salt and freshly ground pepper. The mixture boils for rødkålen begins to mørne – it takes approximately 5-7 minutes.

Then add the 300 g mixed berries, mix in rødkålen with a little caution, so the berries don't go too much into pieces. The mixture is boiling a few minutes.

Toasted spinach: A pan with canola oil, if desired. added a little butter is put on the stove. When the fat is roast clear toasting the spinach by relatively strong heat. The spinach seasoned with sea salt and freshly ground pepper.

Serving: Pour a little sauce onto a dining plate, so the bottom right are covered. To that end, added about a tbsp. full roasted spinach, flattening out slightly. On top of the spinach added some slices of the sødkogte potatoes. 1-2 tbsp. Red cabbage are added next. Duck breast cut into thin slices and place on the plate. The rest of the potatoes, rødkålen, the sauce and the spinach served in bowls next to it.