Duck kofta with red cabbage
It's best to wear disposable gloves when peeling salsify, as the sap is staining and slightly sticky. Afterwards, place them in lemon water to prevent them from turning brown.
Ingredients · Servings 4
- 500 g black salsify
- Salt
- 3 EL Tahin (Sesampaste)
- 3 tablespoons sesame oil
- Cayenne pepper
- Juice of 1/2 lemon
- 2 small duck breasts with skin, each weighing approximately 200 g
- 1 clove of garlic
- 50 g breadcrumbs
- 1 egg yolk
- 2 tbsp dark soy sauce
- 2 tbsp sweet and spicy chili sauce
- 1 tbsp clarified butter
- 300 g red cabbage (about ¼ head)
- 2. The Grenadinesirup
- 2 tbsp red wine vinegar
- 3-4 tablespoons olive oil
- 100g pomegranate seeds
- Coriander for garnish
- meat grinder
Method · 2 h
- Wash the salsify thoroughly, peel it, and cut it into short pieces. Cook these in boiling salted water for 15–20 minutes until tender. Drain, then place in a tall container with tahini and sesame oil and purée very finely with an immersion blender. Season the purée with salt, cayenne pepper, and a little lemon juice.
- While the salsify is cooking, dice the duck breasts (skin and all), peel and roughly chop the garlic. Grind both together using the fine plate of a meat grinder. Thoroughly mix the ground meat with breadcrumbs, egg yolk, soy sauce, and chili sauce, and season generously with salt and pepper.
- With damp hands, roll the minced meat mixture into small balls and fry them in hot clarified butter in a wide pan over medium heat for about 10 minutes until golden brown on all sides.
- Remove the tough core from the red cabbage. Finely shred or slice the cabbage. Whisk together the grenadine syrup, vinegar, and olive oil in a bowl. Add the shredded red cabbage and pomegranate seeds, season with salt and pepper, mix thoroughly, and let it marinate.
- Arrange the duck kofta with salsify cream and red cabbage salad on plates. Garnish with freshly picked coriander, if desired.
A lovely garnish for this dish is crispy, thinly sliced, deep-fried salsify. To make it, thoroughly wash and dry one salsify. Using a vegetable peeler, cut it lengthwise into thin strips, coat them in flour, and shake off the excess. Fry the salsify strips in batches in about 150 ml of hot vegetable oil in a pan for about 1 minute, until golden brown. Then drain them on paper towels and season with a little salt.