Duck Breast with Orange Sauce and Potato Dumplings

Ingredients

• 750 g red cabbage
• 1 onion
• 2 tbsp butter
• 150 ml Classic Vegetable Broth
• 150 ml sour cherry juice
• Salt
• Pepper (freshly ground)
• 2 Cloves of garlic
• 1 bay leaf
• 1 kg starchy potatoes
• 150 g whole wheat spelt flour
• 2 Eggs
• 1 stale whole grain roll
• 900 g duck breast fillets (3 fillets)
• 1 Organic Orange
• 4 oranges
• 250 ml poultry broth
• 1 tbsp Cornstarch

Instructions

1. 1.

   Clean the red cabbage, remove the core and shred into thin strips. Peel and finely dice the onion. Heat 1 tablespoon of butter in a pot. Add the onion and sauté for 2 minutes over medium heat. Add the shredded cabbage. Pour in vegetable broth and cherry juice, bring to a boil. Add salt, pepper, garlic cloves, and bay leaf; cover and simmer on low heat for about 20 minutes.

2. 2.

   For the dumplings, peel, wash, and cook potatoes in salted water for approximately 25 minutes. Drain and press hot potatoes through a potato ricer. Knead with flour, eggs, and salt into a dough.

3. 3.

   Cube the stale roll. Heat 1 tablespoon of butter in a pan. Add the bread cubes and fry for 3–4 minutes over medium heat. With wet hands, form dumplings from the potato dough, pressing a few toasted bread cubes into each center. Boil plenty of salted water in a pot, add the dumplings, reduce heat and simmer for about 20 minutes. Remove with a slotted spoon and drain.

4. 4.

   Rinse the duck breast fillets, pat dry with paper towels, and score the skin side in a diamond pattern with a sharp knife. Season with salt and pepper. Place skin-side down in a non‑stick pan and cook over medium heat for 5–7 minutes until fat renders. Flip the fillets and cook for about 5 more minutes. Remove from the pan. Finish cooking the duck in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 8–12 minutes.

5. 5.

   Wash the organic orange, dry, grate its zest, and cut into segments. Halve the remaining oranges and squeeze out their juice. Combine orange zest, segments, juice, and poultry broth in a pot, bring to a boil, then reduce by half. Whisk cornstarch with 1 tablespoon of water until smooth; stir into the sauce and simmer briefly. Season with salt.

6. 6.

   Remove the duck from the oven, turn off the heat, wrap it in aluminum foil, and let it rest in the turned‑off oven until serving.

7. 7.

   Slice the rested duck breast, arrange on preheated plates alongside dumplings and red cabbage. Pour orange sauce over the duck slices and serve immediately.