Duck breast with cranberry-caramel sauce and pointed cabbage

Name: Duck breast with cranberry-caramel sauce and pointed cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 pack (for 375 ml liquid) Potato dumpling dough half & half; 1 glass (580 ml; separation weight: 210 g) Wild cranberries in their own juice; 1 (approx. 600 g) Pointed cabbage; 1/2 bunch Thyme; 1 medium onion; 2 (350 g each) Duck breasts; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 3 TABLESPOONS Butter; 50 g Sugar; 400 ml Duck fund; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1/2 pack (for 375 ml liquid) Potato dumpling dough half & half
1 glass (580 ml; separation weight: 210 g) Wild cranberries in their own juice
1 (approx. 600 g) Pointed cabbage
1/2 bunch Thyme
1 medium onion
2 (350 g each) Duck breasts
7-10 Tbsp Salt
7-10 Tbsp black pepper
3 TABLESPOONS Butter
50 g Sugar
400 ml Duck fund
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Aluminium foil

Directions

1
Stir the contents of the package with a whisk into 375 ml of cold water. Leave to swell for about 10 minutes. Drain the cranberries, let them drip off and collect the juice. Clean and wash the pointed cabbage and cut into fine strips.
2
Wash the thyme, dab dry, set aside some for garnishing, chop the rest finely. Peel and chop the onion. Form 12 small dumplings from the dumpling dough with moistened hands. Wash duck breasts, dab dry, cut skin diagonally several times.
3
Season with salt and pepper. Heat an ovenproof pan and place duck breasts in it with the skin side down. Fry for 3 minutes, turn and fry for another 3 minutes. Continue cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes.
4
Put the dumplings in plenty of boiling salted water. Bring to the boil briefly, then let it simmer at low heat for about 15 minutes (water should no longer boil!). Heat 1 tablespoon of butter in a pan, fry the onion in it.
5
Add cabbage and thyme. Season with salt and pepper, cover and stew for 5-7 minutes. Take duck breasts out of the oven, wrap in aluminium foil and leave to rest. Drain the cooking fat. Sprinkle sugar in the roasting tin.
6
Heat until the sugar caramelises. Dissolve caramel with 100 ml of collected cranberry juice and stock, bring to the boil. Simmer for 5 minutes. Thicken sauce with sauce thickener, bring to the boil again and season with salt and pepper.
7
Stir in the cranberries. Season vegetables again. Remove the dumplings from the water with a skimmer and let them drip off. Brown 2 tablespoons of butter in a small pot. Cut the duck into slices.
8
Serve with vegetables, dumplings and sauce. Sprinkle dumplings with the butter. Garnish with thyme.