Duck Breast Fillet with Orange and Cranberry Sauce, Potato Dumplings and Red Cabbage

Cut the duck breast crosswise on the skin side and then place with the skin side down in a heat-resistant pan. Then add cold water until it is about a finger's breadth in the pan. Then heat the pan at the highest level. The water evaporates and the duck can now be fried in its own fat. Fry the skin side until crispy brown, then turn and brown the other side well. Take the duck breast out of the pan and leave to rest in aluminum foil in the oven at approx. 50 degrees. The inside is still pink until the sauce is done. Pour off most of the fat and deglaze the roast with the squeezed juice from the oranges. Now add the duck stock and the cream. Let a little reduce and then bind with a little flour mixed with milk. Finally stir in the cranberries. Take the duck breast out of the oven and mix the meat juice that has formed in the aluminum foil while resting into the sauce.

The potatoes should be cooked the day before so that there is not too much moisture in the potatoes when the dough is made. Then peel and pound or press the potatoes and add the remaining ingredients. Knead a dough out of it and then divide it into four equal parts. Shape the dough pieces into "sausages" and immediately add them to boiling salted water. The whole thing has to cook for about 10 minutes. Now take the dumpling roll out of the water and cut into pieces.

Chop the red cabbage, apples and shallots and place in a large saucepan. Bring to the boil with the vegetable stock. Add the vinegar and bay leaves and let everything simmer for about 4 hours. Remove the bay leaves after 1 hour. Stir again and again and fill up with water if necessary. When everything is well cooked, season with sugar, butter, apple jelly and a little powdered cloves. The red cabbage tastes best when it is warmed up, so it is advisable to prepare it a day before consumption.