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🍽️ Tender Duck Breast with Aromatic Red Cabbage

506 kcal · 30 min · 4 servings

Ingredients

• 600 g Red cabbage
• 1 Onion
• 2 tbsp Goose fat
• 100 ml Orange juice
• 250 ml Meat broth
• 1 small Potato
• 2 tbsp Currant jelly
• 2 small Bay leaves
• 2 Juniper berries
• 1 Clove
• Salt
• Pepper
• 2 tbsp Vinegar
• 2 Oranges
• 2 Duck breast fillets
• 125 ml Poultry stock

Instructions

1. 1. Remove the outer leaves from the red cabbage and wash it thoroughly.
2. 2. Halve the cabbage, cut it into quarters, and remove the hard core.
3. 3. Shred the cabbage finely.
4. 4. Peel the onion and dice it into small cubes.
5. 5. Heat the fat in a pot and sauté the onions until translucent.
6. 6. Add the shredded cabbage and let it sweat briefly.
7. 7. Deglaze the cabbage with orange juice and meat broth.
8. 8. Peel the potato and grate it finely.
9. 9. Add the grated potato, the jelly, and the spices to the cabbage.
10. 10. Let everything cook together for about 1 hour covered on low heat.
11. 11. Season the vegetables with vinegar, salt, and pepper 10 minutes before the end of the cooking time.
12. 12. Peel the oranges and slice them.
13. 13. Add the orange slices to the vegetables when the cooking time is almost up.
14. 14. Clean the duck breasts.
15. 15. Score a cross into the skin side of the breasts.
16. 16. Season the breasts with salt and pepper.
17. 17. Place the breasts skin-side down in a hot pan.
18. 18. Cook the breasts for about 20 to 25 minutes on low heat.
19. 19. Baste the breasts repeatedly with the hot fat from the pan during this time.
20. 20. Remove the duck breasts from the pan and keep them warm.
21. 21. Deglaze the pan juices with the stock.
22. 22. Let the sauce simmer for about 5 minutes.
23. 23. Slice the duck breasts thinly.
24. 24. Serve the slices with the sauce and the red cabbage.
25. 25. Serve with potato dumplings and orange slices.

Nutrition per serving

• kcal: 506
• Protein: 29 g · Fett/Fat: 31 g · Carbs: 27 g