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Duck breast
on red cabbage




    - 2 duck breast
- 1 small onion
- ½ small red cabbages
- 10 prunes
- 1 pear
- 10 cloves 
- Salt, black peppers, cinnamon
- Vinegar 
- Olive oil
- Dry red wine



Way to prepare:


Cut the skin on the duck breast to create small squares. Rub both sides of duck breast with salt, black pepper, cinnamon and vinegar. Refrigerate for a couple of hours. Chop onion into small pieces and fry in the oil. Shred cabbage and add to the onion together with prunes and garlic. Cook on the low heat, adding from time to time a little water or red wine. Cook until cabbage is tender. Peel and cut pear to small pieces and add pear pieces, salt and black pepper. While cooking cabbage, warm up the oil in frying pan and brown the duck breast on both sides. Preheat oven 300ºF and roast duck for 10 – 15 minutes. Place cabbage on the plate and cover with duck breast.







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