Free the duck legs from the bones, add salt and fry them in the deep fryer at 140 degrees.
Fill a tub of water in the oven with hot water and place the duck breast seasoned with salt on the grill at 70 degrees.
Press the cooked potatoes through a press. Season the potato mixture with salt and nutmeg. Add egg and enough potato flour to create a malleable mixture. Form dumplings and then let them steep in salted water.
Cut the red cabbage into fine strips. Mix the cream, cranberries, white balsamic vinegar, cinnamon, pepper, salt and sugar, add the orange zest and the juice of a quarter orange, stir and knead well with your fingers.
Press the rest of the orange into a saucepan and reduce the dark balsamic vinegar together with a bay leaf, then pour the duck stock and reduce further. Add a spoonful of cranberries.
Melt the butter in a pan and let it turn golden brown, toast the panko crumbs in it and toss the finished dumplings in it.
Cut the fat layer of the duck breast crosswise and fry on this side until crispy. Then cut into slices. Place two slices on each plate with a piece of leg next to them. Arrange two dumplings and a portion of red cabbage salad in a triangle, and sap with the sauce.
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