Marinated Red Cabbage with Sesame Duck Breast

STEP BY STEP

Let's make something delicious.

1. 01

   Quarter the red cabbage, remove the core and finely shred the leaves. Halve the chillies lengthways, deseed and finely chop. Peel the carrots and cut into fine strips along with the cucumber and spring onions. Wash the lime in hot water, finely grate the zest and squeeze out the juice. Roughly chop the peanuts and wasabi nuts.

2. 02

   Mix the red cabbage, chilli, carrots, cucumber, spring onions, lime zest and juice with the soy sauce, sugar and rice vinegar. Knead with your hands for approx. 1 min, then leave to marinate for at least 30 min.

3. 03

   Score the skin of the duck breasts with a sharp knife. Heat a frying pan without oil and sear the duck breasts skin-side down over a high heat for approx. 6 min until crisp. Turn and cook for a further 3–4 min. Season with salt and pepper, wrap in foil and leave to rest for approx. 3 min.

4. 04

   Unwrap the duck breasts and let any juices drain off. Toast the sesame seeds in a frying pan without oil until golden brown. Add the honey and bring to the boil. Turn the duck breasts in the sesame honey until the honey caramelises around the meat. Carefully remove, leave to cool for 2 min and cut into finger-thick slices. Pick off the coriander leaves, roughly chop and scatter over the duck.