Duck breast with red wine sauce and cauliflower

Ingredients

• 4 red onions
• 2 tbsp Vegetable oil
• 1 tsp powdered sugar
• 300 ml dry red wine
• 2 Bay leaves
• 2 cloves
• 1 cinnamon stick
• 4 thyme sprigs
• 2 rosemary sprigs
• Salt
• Pepper (freshly ground)
• 200 ml vegetable broth
• 4 duck breast fillets (200 g each)
• 500 g Cauliflower
• 30 g Butter
• fresh herbs (e.g., thyme, rosemary)

Instructions

1. 1.

   Peel the onions, halve them and cut into thin strips. In a pot heat the oil and sauté the onions until translucent. Sprinkle with powdered sugar, let caramelize slightly, then deglaze with red wine.

2. 2.

   Add the spices and herbs, season with salt and pepper, pour in the broth, and reduce to half over medium heat. Wash the duck breasts, pat dry, gently loosen the skin, cut into cubes, and place the meat into the hot sauce. Poach lightly for about 10 minutes.

3. 3.

   Meanwhile, clean the cauliflower and break into florets. Sear the duck skin in a pan without added fat until crispy. Add the cauliflower florets, stir occasionally, then add butter. Let everything foam slightly, season with salt and pepper, and remove from heat.

4. 4.

   Remove the duck breasts from the sauce, let rest briefly, strain the sauce, and arrange onion strips together with cauliflower on warmed plates.

5. 5.

   Slice the duck breasts into portions, arrange decoratively beside the cauliflower, drizzle with herb sauce, and garnish with fresh herbs before serving.