Duck Breast with Red Cabbage

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 (ground)
• 2 duck breast fillets (about 300-400 g each)
• 2 tbsp oil
• 3 oranges
• 250 ml veal stock
• 1 grated orange peel (unscented)
• 50 g butter
• 2 tbsp Cointreau

Instructions

1. 1.

   For the red cabbage, remove the outer leaves, halve the cabbage, cut out the core and slice it into fine strips with a vegetable peeler. Quarter the apples, peel them, remove the seeds and cut into pieces. Melt butter in a pot and sauté the apple pieces. Add the cabbage. Peel and finely chop the onion, add it with the cloves to the apple mixture. Pour in water and red wine. Add sugar and vinegar, season with salt and pepper. Cover and simmer for about 45 minutes.

2. 2.

   Preheat the oven to 180°C.

3. 3.

   Score the skin side of the duck breast in a diamond pattern with a sharp knife, season with salt and pepper. In a little oil first sear the fat side until crisp, reduce heat and sear the other side. Preheat the oven to 180°C again. Roast the duck breast for about 12 minutes.

4. 4.

   Squeeze the juice from the oranges, add the pulp to a pot and reduce it by half. Remove the duck breast from the oven, wrap in foil and let rest in the turned-off oven for about 15 more minutes. Pour the reduced orange sauce over the stock and bring to a gentle boil again. Stir in cold butter, season with salt, pepper and Cointreau. Slice the duck breasts against the grain, arrange on plates with red cabbage and sauce, garnish with apple slices and serve.