|4||duck breast fillets|
|500 g||braised red cabbage|
|400 g||new potatoes|
|300 ml||veal stock (divided)|
|50 g||butter (divided)|
|3||oranges (juice and zest)|
|1 tsp||vegetable oil for frying|
Wines with high acidity, like Pinot Noir, match the rich, delicate flavor of duck well.
Preheat oven to 180°C/350°F. Cut onions and garlic cloves into fine rings. Score skin of duck breast.
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.
In a large saucepan, heat up red cabbage over medium heat for approx. 8 – 10 min. Remove from heat, cover, and set aside.
In a large frying pan, sear skin side of duck breast in vegetable oil over medium-high heat for approx. 1 – 2 min. Reduce heat and sear other side 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.
Remove frying pan from oven. Transfer duck breasts, onions, and garlic to aluminum foil. Wrap tightly and return to switched off oven for approx. 10 – 15 min.
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.
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!