Duck Breast in Sweet Balsamic Sauce with Potatoes and Vegetables

2.3 hours beforehand, scratch the duck breasts cross-shaped on the skin side (do not come on the meat) season with salt and paprika on both sides (rub evenly). Leave the cling film over the plate and put it back in the refrigerator to steep. Meanwhile, peel the kohlrabi and cut into half slices (max 0.4 cm).

Put on the potato water, bring to the boil, add the potatoes with their skin on and let them cook until relatively soft (max. 20 min - they are very small!) Try the "hardness / softness" every now and then. When done, quench the potatoes, let them cool down and then cut them open in the middle.

Prepare baking sheet with paper. Spread out the potatoes with the cold cuts facing up - place rosemary on half of the tray to taste, the other half without rosemary (if someone doesn't like that). Drizzle everything lightly with olive oil. Put aside.

Kohlrabi without fat, boil lightly in a little water, lightly salt, but must remain firm to the bite for the contrast of the taste. So classic steaming. Be sure to stick with it and keep lifting it through and apart (about 20 min). The kohlrabi can also be prepared beforehand and only be heated for the menu - be careful, it often becomes too soft!

After the starter move into the kitchen, turn on the oven to 250 degrees for the potatoes. Heat the oil well, fry the duck breast with the skin side deeply, turn over. Shortly afterwards turn the heat down a little. Take the pan off the heat, slowly pour in the balsamic vinegar in one place so that the breast is half floating in the sauce.

Put the lid on and simmer gently for a maximum of 12-15 minutes at medium size. Always control. Now quickly insert the potatoes, turn the oven down from 250 degrees to 220 degrees (with convection). Warm the kohlrabi in the vegetable juice that has mixed with the water. Keep an eye on everything.

When removing the duck breast, cut into slices with the electric knife. I can only be medium by feeling. Add the resulting meat juice to the pan and let the sauce continue to simmer. When it becomes frothy, add sugar and stir with a whisk, bring to the boil. Ready after caramelization.

Decorate the potatoes with 4 large slices of kohlrabi and the duck breast on the plates. Put half of the sauce on the breast and a little parsley on the kohlrabi. Voilá!