Duck breast with apple red cabbage

Name: Duck breast with apple red cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Shallots; 1/2 potty Thyme; 2 (approx. 700 g) Duck breasts; 15 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Tomato paste; 8-10 Juniper berries; 1/8 l Red wine; 1/4 l clear chicken broth (instant); 1 (450 g) bag of frozen hash browns; 1 Onion; 15 g Butter or margarine; 1 glass (720 ml/680 g E/ 650 g Abtrg.) Red cabbage; 1 jar (360 g capacity) Apple compote with pieces; 3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Shallots
1/2 potty Thyme
2 (approx. 700 g) Duck breasts
15 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Tomato paste
8-10 Juniper berries
1/8 l Red wine
1/4 l clear chicken broth (instant)
1 (450 g) bag of frozen hash browns
1 Onion
15 g Butter or margarine
1 glass (720 ml/680 g E/ 650 g Abtrg.) Red cabbage
1 jar (360 g capacity) Apple compote with pieces
3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil

Directions

1
Peel the shallots. Wash the thyme, dab dry and chop. Duck breast also wash and pat dry. Heat clarified butter in a pan and fry the duck breasts from the skin side for about 5 minutes. Season with salt and pepper.
2
Turn the duck breasts, add the shallots and also fry for approx. 5 minutes. Stir tomato paste, juniper berries and thyme into the hot frying fat and deglaze with red wine and stock. Cover and braise for 20-25 minutes. Spread the Rösti corners on a baking tray and bake in a preheated oven (electric range: 225 °C / gas: level 4) for approx. 20 minutes until golden brown. In the meantime, peel and finely dice the onion. Heat the fat in a pot and fry the onions until transparent. Add red cabbage and apple compote and simmer for 5-10 minutes, stirring occasionally. Season to taste with salt and pepper. Remove duck breast from the stew stock and wrap in aluminium foil. Stir the sauce thickener into the stock and bring to the boil again briefly.
3
Heat the fat in a pot and fry the onions until transparent. Add red cabbage and apple compote and simmer for 5-10 minutes, stirring occasionally. Season to taste with salt and pepper. Remove duck breast from the stew stock and wrap in aluminium foil. Stir the sauce thickener into the stock and bring to the boil again briefly. Cut the duck breast into slices and arrange on plates with the sauce, red cabbage and hash browns. Serve garnished with parsley