The preparation
Preheat oven to 180°C/350°F. Cut onions and garlic cloves into fine rings. Score skin of duck breast.
Ingredients: onions, garlic cloves, duck breast
The potatoes
In a large saucepan, cook potatoes in salted water over medium heat for approx. 10 - 15 min. Drain and peel potatoes, then return to pan and sauté in half of butter and some of veal stock for approx. 3 - 5 min. Remove from heat, cover, and set aside. Add freshly chopped parsley right before serving.
Ingredients: potatoes, butter, veal stock, parsley
The Mildessa Red Cabbage
In a large saucepan, heat up red cabbage over medium heat for approx. 8 – 10 min. Remove from heat, cover, and set aside.
Ingredients: braised red cabbage
The duck - part 1
In a large frying pan, sear skin side of duck breast in vegetable oil over medium-high heat for approx. 1 min. Remove duck from pan, add onion rings and garlic and briefly sweat; return duck breast to pan and place on top. Transfer pan to preheated oven and bake at 180°C/350°F for another 5 - 6 min.
Ingredients: duck breast, vegetable oil, onion, garlic
The duck - part 2
Remove frying pan from oven. Transfer duck breasts, onions, and garlic to aluminium foil. Wrap tightly and return to switched off oven for approx. 10 - 15 min.
Ingredients: duck breast, onion, garlic
The orange
For the sauce: zest one third of oranges and set aside. Add juice and flesh from oranges to a small saucepan and cook over medium heat until reduced by half.
Ingredients: orange, juice
The finish
When orange juice is reduced by half, add rest of stock and continue to cook for another approx. 3 - 5 min. Add rest of butter and Cointreau and whisk constantly until sauce has thickened. Season to taste with salt and pepper. Cut duck breast into thin slices and serve on top of orange sauce with cabbage and potatoes. Enjoy!
Ingredients: butter, cointreau, salt, pepper
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Ingredients:
4 duck breast fillets
500 g braised red cabbage
400 g new potatoes
300 ml veal stock (divided)
20 g parsley
120 ml water
50 g butter (divided)
3 onions
3 oranges (juice and zest)
2 tbsp garlic
2 EL cointreau
1 TL vegetable oil for frying
Enjoy with Pinot Noir
Wines with high acidity, like Pinot Noir, match the rich, delicate flavor of duck well.
