Recipe for 4 persons

Ingredients for the duck breast
4 pieces of duck breast, about 160 g each
salt, pepper

Preparation
Trim off the tendons and any excess fat from the duck breasts, score the fat with a sharp knife, season the breasts with salt and pepper, roast them in a frying pan and finish the cooking in an oven set to 160°C for some 15-20 minutes.
Ingredients for the sauce
200 ml orange juice
300 ml brown base sauce
2 teaspoons Nevella Stevia granular sweetener
1 orange, filleted
40 g diced pumpernickel
Salt, pepper

Preparation
Let the orange juice boil down to a sirup. Add some base sauce and let the mixture boil down again. Stir in the Nevella Stevia granular sweetener. Add the orange filets and the diced pumpernickel. Season the sauce with salt and pepper.
Ingredients for the red cabbage salad
600 g red cabbage, cut into fine strips
100 ml raspberry vinegar
50 ml oil
100 ml vegetable broth
1 teaspoon mustard
1 onion, finely chopped
4 teaspoons Nevella Stevia granular sweetener
salt, pepper

Preparation
Blanch the red cabbage for a short time in boiling salted water. Take the red cabbage out of the water, put it into a bowl and add some raspberry vinegar. Add oil, broth, mustard and the chopped onion to the red cabbage and mix it. Season the salad with salt, pepper and Nevella Stevia granular sweetener.

Nutritional values per portion
Kcal: 461
Proteins: 31.6 g
Carbohydrates: 15.1 g
Fat: 30.1 g