Roasted duck breast with apple-red cabbage

Name: Roasted duck breast with apple-red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 medium onion; 1.2 kg Red cabbage; 2 sour apples; 20 g clarified butter; 250 ml apple juice; 1 Cinnamon stick; 4 Cloves; 7-10 Tbsp Salt; 6 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS redcurrant jelly; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 Duck breasts (à approx. 400 g); 150 ml Red wine; 1 glass (400 ml) Duck fund; 1 TABLESPOON Potato starch; 750 g Potatoes; 2 TABLESPOONS Oil; 3 Stem(s) Thyme; 4 Mini pears (from the glass); 4 TABLESPOONS Cranberry Jam; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 medium onion
1.2 kg Red cabbage
2 sour apples
20 g clarified butter
250 ml apple juice
1 Cinnamon stick
4 Cloves
7-10 Tbsp Salt
6 TABLESPOONS Balsamic vinegar
4 TABLESPOONS redcurrant jelly
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 Duck breasts (à approx. 400 g)
150 ml Red wine
1 glass (400 ml) Duck fund
1 TABLESPOON Potato starch
750 g Potatoes
2 TABLESPOONS Oil
3 Stem(s) Thyme
4 Mini pears (from the glass)
4 TABLESPOONS Cranberry Jam
7-10 Tbsp Aluminium foil

Directions

1
Peel and roughly dice the onion. Clean, wash and cut the red cabbage into strips. Wash, quarter, core and slice apples. Heat clarified butter in a pot and fry onion until transparent. Add cabbage and apples and braise briefly. Deglaze with apple juice and 200 ml water. Add cinnamon and cloves, season with salt and braise covered at medium heat for about 1 hour.
2
Season with 4 tablespoons of vinegar, jelly, salt, pepper and sugar. Wash the meat and dab dry. Cut the fat layer with a sharp knife. Season meat with salt and pepper, fry with the fat side in a hot pan for about 2 minutes. Turn and fry for about 2 minutes more. Place the meat in an ovenproof dish (keep the stock). Cook in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, wrap in aluminium foil and leave to rest for 10 minutes. Degrease the roast, bring to the boil and deglaze with red wine. Cook for about 2 minutes, add stock and the rest of the vinegar. Season to taste with salt, pepper and sugar. Mix potato starch in a little cold water, thicken the sauce, bring to the boil again. Peel, wash and slice the potatoes.
3
Cook in a preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 25 minutes. Remove from the oven, wrap in aluminium foil and leave to rest for 10 minutes. Degrease the roast, bring to the boil and deglaze with red wine. Cook for about 2 minutes, add stock and the rest of the vinegar. Season to taste with salt, pepper and sugar. Mix potato starch in a little cold water, thicken the sauce, bring to the boil again. Peel, wash and slice the potatoes. Heat oil in a pan and fry potatoes for about 8 minutes until golden brown all around. Wash the thyme and dab dry. Pluck off the leaves. Add thyme to the potatoes and season with salt and pepper. Cut pears in half, remove seeds and fill with cranberries. Cut the duck breast into slices and serve with potatoes, red cabbage, pears and sauce
4
Heat oil in a pan and fry potatoes for about 8 minutes until golden brown all around. Wash the thyme and dab dry. Pluck off the leaves. Add thyme to the potatoes and season with salt and pepper. Cut pears in half, remove seeds and fill with cranberries. Cut the duck breast into slices and serve with potatoes, red cabbage, pears and sauce