Smoked duck breast, marinated white cabbage and a curry sauce

Start early to have time to marinate and cool the cabbage.

Bring 1/2 l water to the boil, with 1 dl white wine, 1/4 l rice vinegar, 1,5 tbsp caster sugar, 1 star anise, 1 cove and 1/2 tsp salt. Simmer for 5 mins.

In the meantime grate 100g white cabbage and put in a bowl, pour over the hot marinade, cover with clingfilm and cool for at least 1 hour

Cut the green from 3 spring onions (keep the rest in the fridge for later use).

Stack the green leaves and slice into very thin long strips, put in ice water and keep in the fridge, where they should curl nicely.

Mix 2 tbsp mayo, 1/2 tbsp yoghurt, a pinch of curcuma, a pinch of curry, finish with lime juice.

Start plating with circles of sliced smoked duck breast (ca 15 slices pp)

Sieve the cabbage, remove the star anise and the cove, drain well.

Drain the spring onion curls and mix with the cabbage, drip with sesame oil and sprinkle with 1/4 tsp black sesame seeds. Mix well

Put some cole slaw in the center of the duck

Finish with the curry sauce

(Here a video with the original recipe in Flemish)