- 4 duck breasts
- 2 tablespoons duck fat (can use olive oil)
- 1/2 red cabbage
- 2 shallots, peeled and finely chopped
- 1/2 cup walnuts, briefly roasted in oven
- kumara crisps to decorate
Criss cross fat on duck breasts with a sharp knife to help render fat. Place duck, skin side up under a grill and cook for 8 minutes. Pour off fat to prevent it catching alight and turn breasts and cook for a further 4 minutes. Set aside to rest. Wash and remove outer leaves from cabbage and cut out core. Finely slice cabbage. Meanwhile heat goose fat in a pan, add shallots and cook for a couple of minutes. Add cabbage and walnuts and toss for 4 minutes or until cabbage has wilted but still has some crunch. Place a little pile of cabbage on each plate and place a breast on each pile, top with kumara crisps.