Duck breast in fig-cassis sauce

Name: Duck breast in fig-cassis sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Soup Greens; 400 g Chicken wings; 4 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 Bay leaf; 2 Cloves; 1 Juniper berry; 400 g small bunches of carrots; 1 (600 g) baby pointed cabbage; 4 Figs; 1/2 bunch Parsley; 2 Duck breasts (à approx. 350 g); 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 1-2 TABLESPOONS Sugar beet syrup; 100 ml dry red wine; 600 g floury potatoes; 1 Egg; 2 TABLESPOONS ground hazelnuts; 4 TABLESPOONS Potato starch; 1 TABLESPOON Butter; 7-10 Tbsp Sugar; 4 TABLESPOONS Crème de Cassis (currant liqueur)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Soup Greens
400 g Chicken wings
4 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 Bay leaf
2 Cloves
1 Juniper berry
400 g small bunches of carrots
1 (600 g) baby pointed cabbage
4 Figs
1/2 bunch Parsley
2 Duck breasts (à approx. 350 g)
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
1-2 TABLESPOONS Sugar beet syrup
100 ml dry red wine
600 g floury potatoes
1 Egg
2 TABLESPOONS ground hazelnuts
4 TABLESPOONS Potato starch
1 TABLESPOON Butter
7-10 Tbsp Sugar
4 TABLESPOONS Crème de Cassis (currant liqueur)

Directions

1
For the sauce, clean or peel and wash the soup greens and cut them into pieces. Wash chicken wings and pat dry. Heat 2 tablespoons of oil in a saucepan. Brown the vegetables and wings all around. Sweat tomato paste briefly.
2
Add 1 l cold water, bay leaf, cloves and juniper, bring to the boil. Simmer for about 1 hour at low heat.
3
Clean the carrots, leaving some green on them. Peel and wash the carrots. Clean cabbage, cut into slices and wash. Wash figs, cut into slices. Wash parsley, shake dry and chop finely.
4
Wash duck breasts, pat dry and cut the skin several times with a sharp knife. Preheat the oven (electric cooker: 80°C/circulating air and gas not suitable). Heat a high pan or a casserole without fat.
5
Fry meat on the skin side for 4-5 minutes, turn and continue to fry for 1-2 minutes. Season with salt and pepper and place on a baking tray. Cook in a hot oven for about 40 minutes.
6
Pour the duck fat, except for some, from the pan or casserole. Heat 1 tablespoon of syrup in it. Deglaze with wine and dissolve the roast mixture. Add the chicken stock through a fine sieve. Reduce to approx. 400 ml at high heat.
7
In the meantime peel, wash and coarsely grate the potatoes. Stir in egg, nuts and 2 tbsp. starch, season with salt and nutmeg. Fry 12 small Rösti in 2 tablespoons of hot oil until golden brown. Keep warm.
8
Melt butter in a pot. Sauté cabbage and carrots in it. Season with salt, pepper and sugar, add 6-7 tablespoons of water. Cover and stew for 8-10 minutes.
9
Stir 2 tablespoons starch and 5 tablespoons water until smooth. Bind the stock with it. Season with salt, pepper, cassis and possibly syrup. Warm the figs in the sauce. Cut meat into slices. Arrange everything and sprinkle with parsley.