Duck breast in orange-ginger sauce

Name: Duck breast in orange-ginger sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small head red cabbage (about 1 kg); 2 medium-sized onions; 3 TABLESPOONS clarified butter; 1 Bay leaf; 1 TEASPOON Juniper berries; 1 Cinnamon stick; 200 ml dry red wine; 6-10 Tbsp White wine vinegar; 7-10 Tbsp Salt; 2-3 TABLESPOONS Sugar; 2 Duck breasts (à approx. 300 g); 7-10 Tbsp black pepper; 1 package (400 g) Mini dumplings ready in 7 minutes; 2 Oranges; 1 (approx. 25 g) pinch of ginger; 400 ml Duck fund; 1-2 TABLESPOONS Cornstarch; 1 knife tip dried thyme; 2 TABLESPOONS Currant Jelly; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Physalis, starfruit and thyme

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small head red cabbage (about 1 kg)
2 medium-sized onions
3 TABLESPOONS clarified butter
1 Bay leaf
1 TEASPOON Juniper berries
1 Cinnamon stick
200 ml dry red wine
6-10 Tbsp White wine vinegar
7-10 Tbsp Salt
2-3 TABLESPOONS Sugar
2 Duck breasts (à approx. 300 g)
7-10 Tbsp black pepper
1 package (400 g) Mini dumplings ready in 7 minutes
2 Oranges
1 (approx. 25 g) pinch of ginger
400 ml Duck fund
1-2 TABLESPOONS Cornstarch
1 knife tip dried thyme
2 TABLESPOONS Currant Jelly
1 TABLESPOON Breadcrumbs
7-10 Tbsp Physalis, starfruit and thyme

Directions

1
Clean the red cabbage, quarter it and cut out the stalk. Cut the cabbage into fine strips. Peel and chop onions. Heat 2 tablespoons of clarified butter in a saucepan and sauté the onions.
2
Add red cabbage, bay leaf, juniper berries, cinnamon stick and red wine. Season with vinegar, salt and sugar. Bring to the boil and simmer for about 1 hour. Wash the meat and pat dry. Rub with salt and pepper.
3
Place the duck breast in a hot pan with the skin side down. Fry over medium heat for about 5 minutes until golden brown. Turn breasts and fry for another 10 minutes, turning several times. Cook the dumplings in boiling water for about 7 minutes.
4
Cut the skin of 1 orange thickly with a knife, cut out the fillets and collect the juice. Squeeze 1 orange. Peel ginger and grate finely. Remove duck breasts from the pan and keep warm.
5
Sauté the ginger in the frying fat. Add orange juice and stock, unboil the frying set. Simmer for 5 minutes. Drain dumplings and let them drain. Pass the sauce through a sieve and degrease if necessary. Stir starch with a little water until smooth, stir into the simmering liquid.
6
Add thyme and simmer for about 2 minutes. Season to taste with salt and pepper, warm the orange filets in the sauce. Add jelly to the red cabbage and season again. Heat 1 tablespoon of clarified butter.
7
Brown the breadcrumbs in it. Remove from the heat and warm the dumplings in it. Cut the duck breast into slices. Serve with red cabbage, sauce and dumplings. Garnish with physalis, starfruit and thyme.