PREPARATION

Blanch the strips of savoy cabbage 3 minutes in lightly salted water. Drain and place in ice water to preserve their color. Drain again and place in the bowl.

Wash and peel the potatoes and cut them into approx.3/4 cm thick slices. mix them with thyme and olive oil and bake in the oven until crispy. Let them after baking cool down a little and keep until use aside.

While the potatoes are baking, prepare the meat.
Fry the slices of duck fillet in a pan with a knob of butter and 1 tablespoon olive oil. Remove the meat once it’s done, put it in the cabbage and fry the bacon in the pan. If they are crispy, remove it from the pan and put them in the bowl with duck fillet and cabbage. Now add the fried potatoes and mix all well.

Mix in a bowl the olive oil, mustard and elderflower vinegar together in a vinaigrette. Season to taste with salt and pepper, pour over the ingredients in the bowl and mix well together.

Serve with a glass of beer, wine or tonic.

Bon apetit!