Ingredients
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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Combine the red cabbage with a little peanut oil in a bowl and leave to steep for approx. 10 mins. Peel the mango, slice the flesh away from the sides of the flat stone and cut into approx. 1 cm cubes. Combine the mango with the coriander and the cabbage.
| Serve: | Place one serving ring on each plate, spoon in the salad and press down lightly. Immediately remove the serving rings, garnish the salad with a few bits of chopped coriander and, if liked, some slices of mango, with the Filet de Canard séché (dried duck breast) alongside. |
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