FRIJE

Instructions

• 1.   Remove the outer leaves and base of the red cabbage, rinse it, and slice it. Peel and finely chop the onion. Peel the apple and cut it into quarters.
• 2.   Sauté the bacon in a casserole dish without any fat, then drain it. Heat the oil in the casserole dish and sweat the onion. Add the cabbage strips, mix, pour in a glass of water, and cook for 30 minutes.
• 3.   <a target="_blank" class="recipe-tip" href="https://www.cuisineactuelle.fr/guide-du-bien-manger/conversions-et-mesures/10-termes-a-connaitre-en-cuisine-187073#e6k16">Add the apple quarters and blackcurrants and continue cooking for 20 minutes.
• 4.   Meanwhile, using a sharp knife, score the fat of the duck breasts. Sear them skin-side down in a hot pan for 5 to 7 minutes. Discard the cooking fat, flip the duck breasts, and continue cooking for 4 to 5 minutes. Season with salt and pepper, and keep warm under aluminum foil.
• 5.   <a target="_blank" class="recipe-tip" href="https://www.cuisineactuelle.fr/guide-du-bien-manger/conversions-et-mesures/10-termes-a-connaitre-en-cuisine-187073#e6k16">Add the chestnuts to the casserole dish and continue cooking for another 5 minutes.
• 6.   Slice the duck breasts, arrange them on plates, add the cabbage, and serve.

Nutritional information *