Savoy Cabbage Stew with Duck Breast

Have fun preparing this mushroom dish!

(*) Enough for six to eight servings.

Gently heat the vegetable stock with porcini mushrooms and peppercorns, season with salt. Set aside to swell for about an hour, then pour through a fine sieve and collect.

In the meantime, clean and quarter the cabbage, removing the stem. Cut savoy cabbage leaves first into strips, then into lozenges. Remove the skin from the carrots and cut diagonally into narrow slices. Remove the sugar snap peas and cut diagonally into pieces.

Chop the marrow into small pieces, let it out at low temperature. Cut pumpernickel and toast without rind into cubes and crush in a hand mixer. Peel the garlic and press it into the marrow, stir in the breadcrumbs, season with salt and pepper and set aside.

Rub the duck breast fillet with salt and pepper and roast in the hot Oe1 first on the skin side at high temperature for three minutes. Then turn to the other side and roast on the meat side at a low temperature for another fifteen to twenty minutes.

In the meantime, heat the porcini mushroom stock. Cook carrots in it at low temperature for ten minutes without lid. Add the cabbage and sugar snap peas and cook for another five minutes. Cut the veal fillet into cubes, season with salt and pepper and add, simmer for five minutes.

Cut the duck meat into cubes and add. Pluck the parsley leaves. Fold half of them into the stew.

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