Duck Breast with Chestnut Sauce and Red Cabbage

For the duck with potatoes, first brush the potatoes thoroughly and dry them. Then wash, dry and chop the rosemary. Line a baking sheet with parchment paper and brush with the oil. Now take care of the rosemary and the salt. Halve the potatoes and cut several times on the round side, but do not cut through. Place them close together on the baking sheet with the cut surface facing down. Bake in the preheated oven for 30-45 minutes (depending on the size of the potatoes) (electric oven 200 ° C, fan oven 175 ° C). Meanwhile, fry the duck breast in oil for 5 minutes on the skin side and 2 minutes on the meat side. Finally, the duck breast is fried in the oven at 180 ° C for 15 minutes until crispy.

Remove the outer leaves from the red cabbage, then quarter the cabbage, cut out the stalks and cut the cabbage crosswise into fine strips. Put the cut cabbage with vinegar, red wine, salt and sugar in a bowl and knead well. Then fill a spice sack with cinnamon, allspice, juniper, clove and star anise and add this to the red cabbage. Let it marinate for at least 2 hours or overnight. Then peel the onions and cut into fine strips. Heat the lard in a saucepan and fry the onions in it over medium heat until translucent. In the next step add the red cabbage and cook with the lid on for 50 minutes over medium heat, stirring frequently. Now roughly grate the apple on the grater around the core and add to the cabbage. Cook the whole thing without the lid for another 10 minutes, season with salt and pepper and serve with the duck and the potatoes. Tip: You can prepare the cabbage two days in advance