Duck breast with red cabbage and chestnuts

Ingredients

• 1 Tbsp Red cabbage (ca. 1 kg)
• 1 small onion
• 1 tbsp butter
• 250 ml apple juice
• 1 tbsp sugar
• 3 Juniper berries
• 2 cloves of pepper
• 1 bay leaf
• Salt
• Pepper (freshly ground)
• 150 g chestnuts (pre-cooked and peeled)
• 1 tsp powdered sugar
• 100 ml Vegetable broth
• 3 tbsp balsamic vinegar
• 2 tbsp red currant jam
• 4 duck breast fillets (ca. 200 g each)
• Salt
• Pepper (freshly ground)
• 1 tbsp honey
• 75 ml orange juice
• 1 tsp grated ginger
• a pinch cayenne pepper
• 0.5 tsp Curry Powder

Instructions

1. 1.

   For the red cabbage, remove the outer leaves, quarter it, cut out the core and slice into fine strips or shave. Peel and finely chop the onion. In 1 Tbsp butter in a large pot sauté until translucent. Add the cabbage, cook briefly, then pour in apple juice. Add sugar and spices as desired, either in a tea bag or directly. Season with salt and pepper, cover and simmer on medium heat for 25-30 minutes.

2. 2.

   Preheat the oven to 120°C (250°F) with both lower and upper heating.

3. 3.

   Rinse the duck breasts, pat dry and cut cross‑hatch patterns into the skin. Season all sides with salt and pepper. In a hot pan, brown the skin side for about 5 minutes until golden brown. Meanwhile warm the honey. Stir in orange juice, ginger, cayenne pepper and curry. Flip the duck breast, remove from the pan and place on an oven rack. Brush all over with the honey‑spice mixture and bake (with a fat pan underneath) for 25-30 minutes, brushing again occasionally.

4. 4.

   In the meantime, sauté the chestnuts in the remaining butter. Season with pepper, dust with powdered sugar and caramelize, then pour in broth to glaze the chestnuts. Keep warm. Finish the cabbage with vinegar, salt, pepper and red currant jam.

5. 5.

   Remove the duck from the oven, let rest briefly, then slice. Plate the cabbage, top with chestnuts, arrange slices of duck breast on top and serve.