Crispy duck breast in cherry-sherry sauce with buttered cabbage

Name: Crispy duck breast in cherry-sherry sauce with buttered cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head pointed cabbage (approx. 800 g); 80 g Shallots; 8 Stem(s) Marjoram; 2 (350 g each) Duck breasts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Butter; 200 ml Vegetable broth (instant); 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Oil; 1 package (450 g) frozen potato croquettes; 1 glass (370 ml) Cherries without stone; 5 TABLESPOONS dry sherry; 2 TEASPOONS Cornstarch; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head pointed cabbage (approx. 800 g)
80 g Shallots
8 Stem(s) Marjoram
2 (350 g each) Duck breasts
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Butter
200 ml Vegetable broth (instant)
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Oil
1 package (450 g) frozen potato croquettes
1 glass (370 ml) Cherries without stone
5 TABLESPOONS dry sherry
2 TEASPOONS Cornstarch
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and halve the pointed cabbage and cut into strips from the stalk. Peel and halve the shallots. Wash marjoram, shake dry and, except for something to garnish, pluck leaves from the stalks and chop.
2
Wash duck breasts, pat dry and scratch the skin crosswise. Heat a flat roasting pan or an ovenproof pan without fat. Sauté duck breasts only on the skin side for about 5 minutes.
3
Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Add the shallots. Roast duck breasts in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes.
4
Melt the butter, turn the pointed cabbage in the fat for 2-3 minutes. Pour in 100 ml stock and stew for about 4 minutes. Season to taste with salt, pepper and nutmeg. In the meantime heat oil in a pan. Turn the croquettes in the oil over a medium heat for about 20 minutes until golden brown.
5
Remove the duck breasts. Wrap them in aluminium foil and let them rest for about 5 minutes. Skim the fat from the duck with a tablespoon. Pour the cherries into a sieve and collect the juice. Pour 100 ml broth, sherry and juice into the roaster, bring to the boil and reduce by about 1/4.
6
Stir the starch and 2 tablespoons of water until smooth and thicken the sauce, bring to the boil again. Season to taste with salt and pepper. Add the cherries. Remove duck breasts from the foil and cut into slices.
7
Arrange meat, sauce, vegetables and croquettes on plates. Garnish with marjoram.