- 2 small red cabbages, shredded
- 4 plums, cut into small wedges
- ½ cup pomegranate molasses
- 1 T olive oil
- 4 duck breasts
- 200 g asparagus, blanched
- Sea salt and freshly ground black pepper
Add the red cabbage and plum wedges to a saucepan set over a medium heat. Drizzle over the pomegranate molasses and cook until tender, but crunchy.
Place a large, nonstick pan over a high heat. Heat the olive oil. Using a sharp knife, thinly slice the duck breasts and stir-fry in the hot oil for a few minutes, until just cooked through.
Using a vegetable peeler, slice ribbons from the blanched asparagus. Serve the duck breast with the warm red cabbage and plum, topped with the asparagus ribbons. Season to taste.
Cook’s tip: As an economical alternative, use chicken breasts instead of duck breasts.
Per serving: 4259.6 kJ, 25.8 g protein, 82.8 g fat, 38.5 g carbs