Duck Breast with Savoy Cabbage, Carrots and Herzog Potatoes

Ingredients

• 500 g cooked boiled potatoes
• salt, grated nutmeg
• 2 egg yolks
• 20 g butter
• 2 tsp milk
• 2 pre‑made duck breast fillets (300g each)
• 2 tbsp cooking oil
• 125 ml port wine
• 2 tbsp sugar
• 2 tsp cornstarch
• 1 small savoy cabbage head
• 300 g carrots
• 2 tbsp butter
• salt, freshly ground pepper
• Grated nutmeg
• 1 cup crème fraîche

Instructions

1. 1.

   For the Herzog potatoes: press hot potatoes through a potato ricer, let cool. Mix yolks and butter, season with salt and nutmeg.

2. 2.

   Fill a piping bag with a large star tip and pipe small mounds onto greased baking sheet (leave space for casserole). Beat yolk with milk, brush mounds with mixture.

3. 3.

   Score duck breast on fat side, brush meat side with oil. Sear meat side in pan 2 minutes each side. Season with pepper, place fat side up in a fire‑proof dish. Caramelize sugar in pan, deglaze with port wine, stir until dissolved. Pour sauce over duck, cover with foil and bake at 200 °C (or gas level 3) for 10 min. Halfway, transfer dish to baking sheet with Herzog potatoes and bake another 15 min.

4. 4.

   Remove duck from dish, cover and rest 5‑10 min. Whisk cornstarch with water, add to sauce to thicken. Season with salt and pepper.

5. 5.

   For the savoy cabbage–carrot mix: trim and quarter cabbage, remove core, slice into strips, wash and drain. Peel carrots, cut into thin sticks. Melt butter in pot, sauté vegetables until just tender, season with salt, pepper, nutmeg, stir in crème fraîche and cook 10 min more. Slice duck, arrange on warmed plates with sauce, vegetables and potatoes.