Duck breast with pointed cabbage, roast potatoes and red wine sauce

Name: Duck breast with pointed cabbage, roast potatoes and red wine sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 (approx. 650 g) small head pointed cabbage; 2 (300 g each) large duck breasts; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 30 g fresh ginger tuber; 1 red onion; 50 g Sugar; 400 ml dry red wine; 1/2 Star Anise; 7-10 Tbsp Cinnamon; 8 black peppercorns; 5 Bay leaves; 1- 2 Tsp Cornstarch; baking paper; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 (approx. 650 g) small head pointed cabbage
2 (300 g each) large duck breasts
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
30 g fresh ginger tuber
1 red onion
50 g Sugar
400 ml dry red wine
1/2 Star Anise
7-10 Tbsp Cinnamon
8 black peppercorns
5 Bay leaves
1- 2 Tsp Cornstarch
baking paper
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the potatoes. Cut balls out of the potatoes or dice them roughly. Boil potatoes in salted water and cook at medium heat for about 7 minutes. Meanwhile clean the cabbage, cut into quarters and cut out the hard stalk. Wash the cabbage. Cook in boiling salted water for about 5 minutes. Drain and quench. Drain the potatoes and let them drip off.
2
Quarter duck breasts. Put each piece of meat on a wooden skewer. Score the skin. Heat 1 tablespoon of oil in a frying pan and brown the meat. Remove and place on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 10 minutes. In the meantime, fry the potatoes in the cooking fat for approx. 10 minutes. Remove and keep warm. Season meat with salt and pepper and keep warm. Roast pine nuts in a pan without fat until golden brown. Peel ginger and chop finely. Peel onion and cut into strips. Heat 1 tablespoon of oil in a frying pan and sauté the onion and ginger. Add pointed cabbage and fry briefly. Add pine nuts. Season with salt and pepper.
3
Roast pine nuts in a pan without fat until golden brown. Peel ginger and chop finely. Peel onion and cut into strips. Heat 1 tablespoon of oil in a frying pan and sauté the onion and ginger. Add pointed cabbage and fry briefly. Add pine nuts. Season with salt and pepper. Keep warm. Melt sugar in a pot and let it caramelize. Deglaze with red wine. Add star anise, cinnamon, peppercorns and 1 bay leaf and boil down for 5 minutes. Mix starch with 1 tablespoon of water. Thicken sauce with it, bring to the boil and simmer for 2 minutes. Remove star anise and bay leaf. Arrange 2 meat skewers with potato balls, pointed cabbage and sauce on plates. Garnish with remaining bay leaves
4
Melt sugar in a pot and let it caramelize. Deglaze with red wine. Add star anise, cinnamon, peppercorns and 1 bay leaf and boil down for 5 minutes. Mix starch with 1 tablespoon of water. Thicken sauce with it, bring to the boil and simmer for 2 minutes. Remove star anise and bay leaf. Arrange 2 meat skewers with potato balls, pointed cabbage and sauce on plates. Garnish with remaining bay leaves