Oven baked Duck breast with sweet & sour cabbage and steamed Jasmine rice

Here is my simple midweek dinner. Fresh duck breast well salted and with added duck fat and one fresh pear quartered. Oven baked for two hours on 180c. Just before done, i have increased the oven temperature to produce a nice crispy skin. 

The cabbage: I used a small drumhead red cabbage finely slices and by adding two tablespoon (yes a lot) of salt it will bring out the water from the cabbage. Let it sit for 10-15min, then squize out the water from the cabbage  in your palm. Grate one apple and add to the cabbage.

Heat the oil in a pan, add 1-2 tablespoon if sugar and when melted and start to caramelise add one chopped onion and the cabbage and stir. Cover with a lid till softens. Add some vinegar and salt to taste. 

Not as complicated as it sounds, I made a bread while I was cooking this. That will come in the next post.  

For my hungarian followers, in Australia the duck breast is so small, nothing like back in hungary.

Enjoy your week and your cooking!