Fried Duck breast with creamy cabbage and small bread dumplings
Master chef Emanuel Wernbacher is the Corporate Chef of Lev Restaurant at Leopolis Hotel. Emanuel has worked in some of the world’s most celebrated kitchens and his many culinary achievements include two Michelin Stars for his work at the Winter Garden Restaurant at Panhans Grand Hotel in Austria. He specialises in Austrian, Continental, European and Fusion cuisines and will be sharing his chef’s secrets with Lviv Today readers each month. Next month: Italian surprise!
Yours, Emanuel Wernbacher
Ingredients for 4 persons:
2 pieces of duck breast (350g)
Oil, Honey, Herbs for marinade
50 g Onions
50 g Cream
Salt, Pepper, Some Garlic
350g White Bread
Salt, Pepper, Muscat
Marinade the duck breast with some fresh grounded pepper, 20g honey ,fresh rosemary and olive oil for approx. 12 hour. Then fry the breast in a pan for 3 min. on the skin side and 1 min on the other side, then put the duck breast in a 160 degrees oven for 5 min. Then take the duck breast out, wrap in Alu Foil and let it rest for a while. Then slice the duck breast in thin slices shortly before serving.
Slice the cabbage into very thin slices, roast the diced onions and bacon in a pan without colour before adding the cabbage and letting it roast for 2 min. Then add the bullion and the cream and let it boil for approx 6-7 min. Season the cabbage with salt, pepper and some garlic.
Dice the bread and put it in a bowl. Roast the onion in a pan, add it to the bread, then add some milk, egg, salt, pepper and muskat. Mix together in the bowl at then end add the flour. For small dumplings craft with your hands and place in boiling salted water for 8 min. Then simply arrange all ingredients nicely on a plate shortly before serving.