Duck breast with orange-cinnamon sauce

Name: Duck breast with orange-cinnamon sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (approx. 50 g); 1 TABLESPOON Olive oil; 2 Duck breasts (à approx. 400 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (750 g) Dumpling dough "half & half"; 100 ml + 2 Tbsp Orangensaft; 125 ml Poultry stock; 1 Cinnamon stick; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Sugar; 1 (560 g) Bag of 3 minute red cabbage; 2 TABLESPOONS thickened wild cranberries; 1 TABLESPOON clarified butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (approx. 50 g)
1 TABLESPOON Olive oil
2 Duck breasts (à approx. 400 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (750 g) Dumpling dough "half & half"
100 ml + 2 Tbsp Orangensaft
125 ml Poultry stock
1 Cinnamon stick
1-2 TEASPOONS Cornstarch
7-10 Tbsp Sugar
1 (560 g) Bag of 3 minute red cabbage
2 TABLESPOONS thickened wild cranberries
1 TABLESPOON clarified butter
7-10 Tbsp Aluminium foil

Directions

1
Cut the rolls into 16 cubes. Sprinkle bread cubes with olive oil and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until golden brown
2
Wash duck breasts, pat dry and make a diamond-shaped incision in the skin. Season the meat with salt and pepper and place it with the skin side in a cold ovenproof pan. Heat the pan and fry the duck breasts for about 6 minutes until crispy, turn them over and continue frying for 1-2 minutes. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes
3
Form 16 dumplings from the dumpling mixture, adding 1 bread cube to each dumpling. Put the dumplings into boiling salt water and let them simmer for about 15-20 minutes until they float on the surface
4
Remove the duck breast from the pan, cover with aluminium foil and let it rest for about 10 minutes. Pour off frying fat, deglaze frying set with 100 ml orange juice and stock. Add the cinnamon stick and simmer for about 5 minutes. Mix starch and 2 tbsp. orange juice until smooth and stir into the boiling sauce. Let it boil for about 1 minute and season with salt, pepper and possibly some sugar
5
Heat red cabbage and cranberries in a pot for about 3 minutes and season with salt and pepper. Heat clarified butter in a pan and fry the dumplings lightly all around. Halve the duck breasts. Arrange 1/2 each duck breast, red cabbage, dumplings and sauce on plates