Duck breast with nut crunch, oven red cabbage and ricottanocken

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Clean, wash and quarter the red cabbage. Cut cabbage into fine strips from the stalk. Dice ginger finely. Pears wash, quarter, core and cut into slices. Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Heat 2 tablespoons of oil in an ovenproof pot. Sauté onions until translucent. Add cabbage and steam. Season with 1 1⁄2 tsp salt, pepper and 1-1 1⁄2 tbsp sugar. Fold in laurel, ginger and pears. Deglaze with red wine and balsamic vinegar, bring to the boil. Cover and braise in a hot oven for about 1-1 ¼ hours.

2. 2

   Meanwhile knead dumpling dough, egg and ricotta. Form approx. 18 dumplings from the potato mixture with two tablespoons. Chop the hazelnuts. Crumble the biscuits.

3. 3

   Wash the meat, dab dry and cut the skin diagonally at a distance of about 1 cm. Mix syrup and 1 pinch of cinnamon. Heat 3-4 tablespoons of water in a large pan. Fry the duck breasts in it on the skin side over high heat, turn them over and fry the meat side as well. Season with salt and pepper. Remove and place on a baking tray with the skin facing upwards. Coat skin with cinnamon syrup. Remove cabbage from the oven and keep warm on the stove. Roast duck breast in the oven at the same temperature for about 7 minutes.

4. 4

   Pour the duck fat out of the pan and deglaze the roasting set with stock and 100 ml water. Bring to the boil and simmer for about 2 minutes. Stir in sauce thickener and bring to the boil. Season to taste with salt, pepper and cinnamon.

5. 5

   Heat 2 tablespoons of oil in a large frying pan and fry the cams in it until golden brown all around. Add 1 tablespoon butter and fry until golden brown. Heat 2 tablespoons of butter in a small pan. Roast the nuts briefly in it. Fry the cookie crumbs briefly as well. Wash parsley, shake dry and chop.

6. 6

   Remove the duck breast from the oven, let it rest for a short time and then cut it open. Serve with sauce, dumplings and red cabbage. Sprinkle with nut crunch and parsley.

7. 7

   with cranberries: add 200 g berries (fresh or frozen) and cook. Season cabbage with 2 tablespoons of sugar.

8. 8

   with prunes: Halve 150 g of pitted prunes and cook with them. Season cabbage with 2 tbsp. plum puree if necessary.

9. 9

   with mango: 1 mango, peeled and cut into slices, braise in the last 5 minutes.

10. 10

    with grapes: 250 g seedless green grapes wash and halve. Braise for the last 5 minutes.

11. 11

    with kumquats: wash 150 g kumquats hot, cut into slices (removing the seeds) and cook with them.

Nutrition Facts

KCAL
830 kcal

CARBS
62 g

FATS
43 g

PROTEINS
38 g