White cabbage curry stew with duck breast

1.

Peel and wash the potatoes, cut in half if necessary and cook in sufficient boiling water for about 20 minutes. In the meantime, clean and wash the cabbage and cut into bite-sized pieces. Peel shallots and cut in half lengthways.

2.

Wash tomatoes and cut in half. Wash duck breasts and pat dry. Skin carefully with a knife fromseparate the chest. Heat the clarified butter and sear the skin and breast in it. Take out and cook in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes.

3.

In the meantime, fry the shallots, cabbage and potatoes in the frying fat. Add turmeric and curry and sauté briefly. Deglaze with duck stock and cream, bring to the boil. Add tomatoes and simmer for 5 minutes.

4.

Season with salt and pepper. Slice duck breast, cut skin into strips. Serve the stew and duck together and garnish with parsley.