Duck breast in fig-cassis sauce with potato and nut roast, pointed cabbage and carrots (low temperature method)

Name: Duck breast in fig-cassis sauce with potato and nut roast, pointed cabbage and carrots (low temperature method)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 bunch of greens; 400 g Chicken wings; 4 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 1 Bay leaf; 2 Cloves; 1 Juniper berry; 500 g small carrots; 1 (approx. 600 g) baby pointed cabbage; 2 (approx. 600 g) Duck breasts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Sugar beet syrup; 100 ml dry red wine; 500 g floury potatoes; 1 egg (size M); 2 TABLESPOONS ground hazelnuts; 4 TABLESPOONS Potato starch; 7-10 Tbsp freshly grated nutmeg; 1 TABLESPOON Butter; 100 ml Vegetable broth; 7-10 Tbsp Sugar; 1/2 bunch Parsley; 4 Figs; 4 TABLESPOONS Crème de Cassis (currant liqueur)

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 bunch of greens
400 g Chicken wings
4 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
1 Bay leaf
2 Cloves
1 Juniper berry
500 g small carrots
1 (approx. 600 g) baby pointed cabbage
2 (approx. 600 g) Duck breasts
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Sugar beet syrup
100 ml dry red wine
500 g floury potatoes
1 egg (size M)
2 TABLESPOONS ground hazelnuts
4 TABLESPOONS Potato starch
7-10 Tbsp freshly grated nutmeg
1 TABLESPOON Butter
100 ml Vegetable broth
7-10 Tbsp Sugar
1/2 bunch Parsley
4 Figs
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, dab dry, cut in half at the joint. Heat 2 tablespoons of oil in a saucepan. Fry the soup greens and chicken wings for 3-4 minutes while turning.
2
Add the tomato paste and sweat for 1-2 minutes. Deglaze with about 1 litre of cold water. Add laurel, cloves and juniper. Let simmer for about 1 hour at low heat. Peel the carrots, leave some green and wash.
3
Clean the cabbage, cut into slices and wash. Wash the meat, dab dry and scratch the skin into strips. Heat a pan without fat. Fry duck breasts on the skin side for 4-5 minutes until brown.
4
Turn the meat, fry for 1-2 minutes more. Season with salt and pepper, place on a baking tray and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 30 minutes.
5
Let the meat rest in the switched off oven. In the meantime, pass the chicken stock through a sieve into another, wide pot. Remove 5 tablespoons of stock and set aside. Pour the duck fat out of the pan, except for a little bit.
6
Reheat the frying pan. Caramelise 1 tablespoon of syrup in it. Deglaze with red wine, dissolve frying set and add to the stock in the pot. Reduce to approx. 400 ml at high heat. Peel and wash the potatoes and grate them roughly in a bowl.
7
Stir egg, nuts and 2 tablespoons of starch into the mixture, season with salt and nutmeg. Melt butter in a pot. Sauté cabbage and carrots in it, add stock. Season with salt, pepper and sugar. Steam covered for about 5 minutes.
8
Heat 2 tablespoons of oil in a frying pan and fry 12 Rösti in portions of the potato mixture until golden brown. Wash parsley, shake dry, pluck leaves from the stalks and chop. Stir 5 tbsp. stock and 2 tbsp. starch until smooth.
9
Boiling broth with it, season with salt, pepper, liqueur and possibly some syrup. Wash and clean the figs, cut them into slices and heat them in the sauce. Cut the meat into slices. Arrange vegetables, meat and rösti on plates.
10
Drizzle with sauce and sprinkle vegetables with parsley.