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🍽️ Crispy Duck Breast on a Bed of Red Cabbage

800 kcal · 30 min · 4 servings

Ingredients

• 1 kg Red cabbage
• 2 Apples
• 50 g Butter
• 1 Onion
• 2 Cloves
• 0.25 l Water
• 0.125 l Red wine
• 2 tbsp Sugar
• 2 tbsp Vinegar
• Salt
• Pepper (from the mill)
• 2 Duck breast fillets (approx. 300-400 g each)
• 2 tbsp Oil
• 3 Oranges
• 250 ml Veal stock
• 1 Grated orange peel (unsprayed)
• 50 g Butter
• 2 tbsp Cointreau

Instructions

1. 1. Remove the outer leaves from the red cabbage.
2. 2. Halve the red cabbage and remove the hard core.
3. 3. Slice the vegetable into thin strips using a vegetable peeler.
4. 4. Quarter the apples.
5. 5. Peel the apple quarters.
6. 6. Remove the cores from the apples.
7. 7. Cut the apples into bite-sized pieces.
8. 8. Heat butter in a pot.
9. 9. Sauté the apple pieces in the hot butter.
10. 10. Add the sliced red cabbage to the apples.
11. 11. Peel the onion.
12. 12. Finely chop the onion.
13. 13. Add the onion to the apples.
14. 14. Add the cloves.
15. 15. Deglaze the vegetables with water.
16. 16. Deglaze the vegetables with red wine.
17. 17. Add sugar.
18. 18. Add vinegar.
19. 19. Season with salt.
20. 20. Season with pepper.
21. 21. Simmer the red cabbage covered for about 45 minutes.
22. 22. Preheat the oven to 180 degrees Celsius.
23. 23. Score the skin side of the duck breast in a diamond pattern with a sharp knife.
24. 24. Season the meat with salt.
25. 25. Season the meat with pepper.
26. 26. Sear the duck breast in some oil on the fatty side.
27. 27. Reduce the heat.
28. 28. Sear the other side of the duck breast.
29. 29. Continue roasting the duck breast in the oven for about 12 minutes.
30. 30. Squeeze the juice from the oranges.
31. 31. Place the orange juice together with the pulp in a pot.
32. 32. Reduce the orange juice by half.
33. 33. Remove the duck breast from the oven.
34. 34. Wrap the duck breast in aluminum foil.
35. 35. Let the duck breast rest in the turned-off oven for about 15 minutes.
36. 36. Pour the poultry stock into the reduced orange juice.
37. 37. Reduce the sauce further.
38. 38. Stir in the cold butter.
39. 39. Season the sauce with salt.
40. 40. Season the sauce with pepper.
41. 41. Season the sauce with Cointreau.
42. 42. Slice the duck breasts against the grain.
43. 43. Plate the duck breasts with the red cabbage.
44. 44. Add the sauce.
45. 45. Serve the duck breast garnished with apple slices.

Nutrition per serving

• kcal: 800
• Protein: 33 g · Fett/Fat: 48 g · Carbs: 49 g