John Myers
Contents
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Ingredients
- 2 Duck breasts raised
- 500 decagrams Red cabbage from Iglo
- Potato dough ready
- 500 decagrams Broccoli cooked
- Natural flavorings from spices
- Red wine
- Salt, pepper, peach, cranberry jam
Instructions
- Season the duck breasts with salt and pepper and place in the oven at 180 ° until the remaining fat drains out. Throw away the fat and pour on the red wine and water and finish cooking. Prepare the potato dough according to the recipe, mix it with the lightly boiled broccoli and form a roll in a cotton cloth and cook in salted water. Prepare red cabbage from Iglo with red wine and an apple. Arrange everything on a plate and serve. Serve with peach wedges and lingonberries.
Nutrition
Serving: 100gCalories: 28kcalCarbohydrates: 2.7gProtein: 3.8gFat: 0.2g
