LUN kålsalat with roasted duck in Apple-Walnut vinaigrette

Ingredients for LUN kålsalat with roasted duck in Apple-Walnut vinaigrette

Instructions for LUN kålsalat with roasted duck in Apple-Walnut vinaigrette

To prepare the LUN kålsalat with roasted duck in Apple-Walnut vinaigrette recipe, please follow these instructions:

Cut the stalk of the Rose Bowl, so that each small kålhoved can easily be divided into leaves. Section rødkålen as fine as possible. Chop the garlic and parsley fine to "persillade". Three walnuts coarsely chop and grate them lightly in the oven or on an iron frying pan at medium heat. Pour three walnuts to a bowl and turn up the heat. Slice the duck meat into small cubes. Grate the flesh on the Moor iron pan. Season with salt and pepper. Take the meat from the Pan, turn down to medium heat. Pour a little walnut oil in the Pan and grate so first and rødkålen and so-while-rosenkålbladene to the cabbage fall easily together. Pour honey and cider vinegar down to the cabbage. Pour kålblandingen and duck meat down to the three walnuts. Advantage "persilladen" i. season with salt and pepper.