Crispy duck breast with orange red cabbage and boiled potatoes

Name: Crispy duck breast with orange red cabbage and boiled potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Marjoram; 2 (400 g each) Duck breasts; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 1 kg) small head red cabbage; 2 medium-sized onions; 1 (approx. 250 g) Orange; 3 TABLESPOONS Sugar; 2 TABLESPOONS Goose fat; 150 ml Orange juice; 150 ml dry red wine; 1 Bay leaf; 1 TEASPOON Juniper berries; 4 Cloves; 2 Anise stars; 6-10 Tbsp white balsamic vinegar; 1/2 TEASPOON Cornstarch; 1 glass (400 ml) Duck fund

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Marjoram
2 (400 g each) Duck breasts
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 1 kg) small head red cabbage
2 medium-sized onions
1 (approx. 250 g) Orange
3 TABLESPOONS Sugar
2 TABLESPOONS Goose fat
150 ml Orange juice
150 ml dry red wine
1 Bay leaf
1 TEASPOON Juniper berries
4 Cloves
2 Anise stars
6-10 Tbsp white balsamic vinegar
1/2 TEASPOON Cornstarch
1 glass (400 ml) Duck fund

Directions

1
Wash the marjoram, dab dry, put something aside for garnishing. Wash the meat and dab dry. Heat oil in an ovenproof pan, fry duck breasts on both sides, season with salt and pepper.
2
Add marjoram and cook in the preheated oven (electric cooker: 100 °C/ convection oven: not suitable/ gas: not suitable) for approx. 1 hour. Clean the red cabbage, quarter it and cut out the stalk. Cut cabbage into fine strips.
3
Onions peel and chop finely. Peel the orange so that the white skin is completely removed. Cut the orange into slices. Caramelise the sugar in a pot and remove from the heat. Add the orange and carefully turn in the hot caramel, remove.
4
Add the lard to the caramel and heat it up, fry the onions in it. Deglaze with orange juice and red wine. Add red cabbage, laurel, juniper, cloves and aniseed. Season with vinegar and salt. Cover and simmer for 50-60 minutes.
5
Drain frying fat from the duck, degrease. Stir the starch with a little water until smooth. Bring stock and frying fat to the boil, thicken with the starch and season with salt and pepper. Increase oven temperature, (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5).
6
Fry duck breasts for 3-4 minutes until crispy. Mix orange slices with the red cabbage, season again. Serve duck breasts with red cabbage and sauce. Garnish with marjoram put aside. Boiled potatoes taste good with it.