RECIPE // nappa cabbage and duck breast marinated in herbes de Provences.

dusk breast and nappa cabbage

No outfit this week, only a small, simple and healthy recipe that has nappa cabbage (or pe-tsaï) as main ingredient. I’ll also explain to you how to give a pleasant twist to a fillet of duck breast.

To begin, what is a nappa cabbage?

It’s a cabbage variety (riiiight?) made green leave and white stems whose texture looks like onion’s one. Not only is it very good but it also has very few calories. Indeed, it contains only 12 calories per 100 grams.

How do I prepare it?

There are only two ingredients: the cabbage and three cloves of garlic that you chop in small pieces. You tear off the stems and approximately cut the green part form the white part with a knife. After having proceeded on the whole cabbage, cut the white part in small squares. In order to do that, begin by dividing the stem in two with an incision in length then cut those two new pieces in a lot of smaller pieces that shouldn’t be any longer that 1,5cm. I know my explanations are clumsy but I’m unfortunately not (yet) an expert when it comes to writing recipes.

The second step consists of cutting the leaves in smaller pieces. There’s not special technique here, just take the whole bunch of leaves in your hand, try and maintain it in one place and then try to make squares out of it. They do not have to be small, 4 centimeters is perfect. The goal is for the leaves to adopt a spinach aspect once cooked.

chou chinois

pe-tsai

chou chinois recette

ail garlic

How do I cook all of this?

Put a pan on the stove (I think this is the word) with some vegetal oil (olive oil is okay too). Once the oil is hot, throw the pieces of garlic in it and let them cook a few seconds while trying not to let them burn. Once they’re turning brown, you will not feel anything other than this burned garlic during the degustation.

Then add the white squares and let them cook for 5 minutes. Don’t forget to mix vigorously with the garlic so that nothing burns. After those 5 first minutes of cooking, add the leaves over and mix everything so that the leaves can cook properly. Let them cook for 5 minutes and the preparation is over. The white part will have cooking for 10 minutes.

nappa cabbage cooking

nappa cabbage

What about the duck breast?

To get the same result as I did, you need to buy a fillet of duck breast. The preparation consists of cutting the fillet in small slices like in the pictures (scissors do it well) and cover them with a “sauce” on both sides of every slice. This sauce is nothing else that a mixture of a lot of olive oil and herbes de Provence. They truly give a lot of taste to the meat and make entirely disappear the taste of blood or simply duck that the meat could have. Some carnivores in the family complained but personally, I prefer the duck this way!

The cooking is simple. Put a “grill” pan on the heat. Once it’s hot, lay the slices flat on the grill so that they do not overlap. There is no nedd to add any fat element such as oil or butter because, well, there already is oil on the duck itself and also because the duck breast has a lot of good fat that is very effective for cooking. Do not take of the fat part before cooking. The cooking itself is very quick. Let the meat a maximum of 5 minutes on the heat and that is only if you want it well-done. Of course, do not forget to turn every slice in the middle of the cooking.

carnard aux herbes de provences

fillet of dusk breast

The post is already over and I leave you with it to return to studying. Consider this article as a compilation of two recipes and not a unique one as those two preparations can be eaten with several other food. I’m personally a fan of this type of meal: meat or fish with vegetables. So many different combinations are possible. I hope you’ll try it and overall, like it. If it’s the case, don’t hesitate to give me your impression. May we meet again for another post x

Untitled

dusk breast and chou chinois

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