duck breast & sweet cabbage

duck breast & sweet cabbage

Ingredients for two:

  • 1 big duck breast (including the fat)

  • 1 orange

  • 1 garlic clove (pressed)

  • 2 TBS balsamic vinegar

  • 2 TBS Worcester sauce

  • 0.5 TS cayenne pepper

  • 0.5 TS coriander powder

  • 1 TS chopped rosemary

  • 1-2 TS honey (runny)

  • 1 cabbage

  • 2 plus 2 TBS butter

  • 1 chili pod (no seeds)

  • 1 dl vegetable stock

  • 1 TBS maple syrup

Carve the fat of the duck breast (diamond shape) with a sharp knife and marinate in the mixture of orange, garlic, the herbs, Worcester sauce, honey and balsamic vinegar for a few hours in the fridge.

Cut the cabbage lengthwise in half, then chop in stripes of about 1 cm. Finely chop the chili and sear with two TBS of butter in a large pan, then add the cabbage and sear for about five minutes on medium heat. Add the stock (about half) and let the whole thing cook for about 30 minutes. Once the stock has disappeared, add some more.  

In the meantime, season the duck with salt and sear (no oil) in a coated frying pan on medium heat for about five minutes, then turn it around and sear for another five minutes. Wrap in alu foil and place in the oven at 140 degrees for about 12 minutes.

Get rid of the fat in the pan and add the marinade, reduce to half, switch off the stove and add two TBS of butter. Season with salt and pepper.


Season the cabbage with the maple syrup (very important step!) and salt, then place into a serving ring on the plate. Cut the duck and place it on top or next to the cabbage, and finally distribute the dark sauce on top of the duck.



alsation pear & cheese tarte

alsation pear & cheese tarte

restaurant tip ascona: ristorante borromeo

restaurant tip ascona: ristorante borromeo