Duck with Spiced Red Cabbage

Ingredients

• 600 g red cabbage
• 1 onion
• 2 EL goose fat
• 100 ml Orange Juice
• 250 ml meat broth
• 1 small potato
• 2 EL currant jam
• 2 small bay leaves
• 2 juniper berries
• 1 clove of nutmeg
• Salt
• Pepper
• 2 EL vinegar
• 2 oranges
• 2 duck breast fillets
• 125 ml poultry stock

Instructions

1. 1.

   Remove the outer leaves from the red cabbage, wash, halve, quarter, remove the core and finely shave. Peel and dice the onion and sauté until translucent in the goose fat. Add the cabbage and briefly brown, then pour in orange juice and meat broth. Peel and grate the potato, add it with the jam and spices to the cabbage. Cook covered over low heat for about 1 hour. Ten minutes before the end of cooking season the vegetables with vinegar, salt, and pepper. Peel the oranges, slice them and add them at the end.

2. 2.

   Meanwhile clean the duck breasts and score the skin side crosswise, then salt and pepper. In a hot pan cook the skin side over low heat for about 20–25 minutes, basting the breasts repeatedly with the hot fat. Remove the breasts and keep warm. Deglaze the pan with the cooking juices and poultry stock and reduce for about 5 minutes. Slice the duck breasts thinly, serve with sauce and red cabbage alongside potato dumplings and orange slices.