Duck breast on apple red cabbage with gnocchi

Ingredients for 2 servings:

• 1 jar red cabbage (apple red cabbage, 350 g)
• 3 star anise
• 6 tbsp red wine
• some sea salt and pepper
• 1 duck breast fillet(s) (350 g)
• 4 tbsp butter
• 1 orange(s), juice
• 3 sprigs of thyme
• 3 tbsp orange marmalade
• 120 g pomegranate seeds
• 400 g gnocchi

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 170°C using top/bottom heat. Place the red cabbage and star anise in a saucepan and heat through. Once simmering, deglaze with three tablespoons of red wine, set aside, and keep warm. Wash the duck breast fillet, pat dry, and season with salt and pepper on both sides. Melt two tablespoons of butter in a suitable pan and sear the duck breast fillet over medium heat for about 5 minutes on each side. Remove the fillet from the pan, place it in a suitable casserole dish, and cook in the upper third of the preheated oven for another 20 minutes. Use the orange juice, the remaining red wine, and two tablespoons of orange marmalade to loosen any browning in the pan. Add the thyme and bring everything to a boil. Add the pomegranate seeds and simmer for about 4 minutes. Season the sauce with salt and pepper and keep warm. Heat the remaining butter in another pan and sear the gnocchi until golden brown on all sides. Remove the duck breast fillet from the oven and brush the skin-side down with the remaining orange marmalade. Let the meat rest for five minutes, then cut into strips. Remove the star anise from the red cabbage and the thyme from the sauce. Drizzle the sauce over the duck breast strips. Serve with the red cabbage and gnocchi.