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Kale Cabbage Wok with Reblochon and Smoked Duck Breast


  • 1/3 Reblochon
  • 6 large kale cabbage leaves
  • 1 yellow bell pepper
  • 1 packet of smoked duck breast in slices
  • 1 tablespoon olive oil
  • A few pine nuts
  • 1 tablespoon soy sauce
10 Min making
10 Min Baking
4 People

Directions :

  • Wash and cut up the bell pepper into thin slices. Wash the cabbage leaves and slice them.
  • Dry fry the pine nuts until they turn golden brown, in a small saucepan. Set aside.
  • Heat a wok (or a large frying pan) and sauté the duck breast on high heat for 2 mins. Set aside the duck breast, and replace it with the bell pepper, adding the olive oil.
  • Allow it to melt for a few mins, then add the cabbage leaves, stir, cook for 3 mins and finally put the duck breast into the wok.
  • Add the Reblochon cut into small pieces and the soy sauce.
  • Leave the mixture for an additional 3 mins.
  • Add the pine nuts and serve immediately.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon
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