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: 2 Duck breasts (approx. 600 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g small carrots; 1 (approx. 600 g) baby pointed cabbage; 500 g floury potatoes; 1 egg (size M); 2 TABLESPOONS ground hazelnuts; 2 TABLESPOONS Potato starch; 7-10 Tbsp freshly grated nutmeg; 1 TABLESPOON Butter; 150 ml Vegetable broth; 1 pinch Sugar; 2 TABLESPOONS Sunflower oil; 1/2 bunch Parsley; 4 Figs; 100 ml dry red wine; 4 TABLESPOONS Crème de Cassis (currant liqueur); 1-2 TEASPOONS Honey

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Duck breasts (approx. 600 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g small carrots
1 (approx. 600 g) baby pointed cabbage
500 g floury potatoes
1 egg (size M)
2 TABLESPOONS ground hazelnuts
2 TABLESPOONS Potato starch
7-10 Tbsp freshly grated nutmeg
1 TABLESPOON Butter
150 ml Vegetable broth
1 pinch Sugar
2 TABLESPOONS Sunflower oil
1/2 bunch Parsley
4 Figs
100 ml dry red wine
4 TABLESPOONS Crème de Cassis (currant liqueur)
1-2 TEASPOONS Honey

Directions

1
Wash duck breasts, pat dry and scratch the skin in strips. Heat a flat roasting pan or an ovenproof pan without fat. First fry the duck breasts on the skin side for about 3 minutes.
2
Then fry on the meat side for 2-3 minutes. Season with salt and pepper. Roast duck breasts in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 30 minutes. Peel the carrots, leave a little green and wash them.
3
Clean the cabbage, cut into slices and wash. Peel and wash potatoes and grate them roughly in a bowl. Stir egg, nuts and starch into the mixture, season with salt and nutmeg. Melt butter in a pot.
4
Add cabbage, carrots and 100 ml broth. Season with salt, pepper and sugar. Steam for about 5 minutes in the closed pan. Take the meat out of the oven and let it rest. Heat oil in a pan and fry 8 Rösti in portions of the potato mixture until golden brown.
5
Wash parsley, shake dry, pluck leaves from the stalks and chop. Place meat on its skin side in a cold pan, heat slowly and fry until crispy, keep warm. Wash and clean the figs and cut into slices.
6
Skim the duck fat from the pan and set aside. Add red wine and 50 ml broth to the pan and simmer for a while. Refine with liqueur and season with salt and honey. Pour into a tall mixing bowl.
7
Foam up the sauce with the blender, slowly adding the duck fat. Put it back into the pan, heat it up and add the figs. Cut the meat into slices. Cut the Rösti into 3 strips.
8
Arrange vegetables, meat and rösti on plates. Drizzle with sauce and sprinkle with parsley.