Contents
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Ingredients
Honey and pepper sauce
- 600 ml Poultry stock
- 5 tbsp Honey
- 2 tbsp Pepper in brine
- 1 tsp Pepper brine
- 300 ml Cream
- Salt and pepper
- Starch
Oranges chestnuts
- 250 ml Water
- 30 ml Apple Cider Vinegar
- 1 pinch Salt
- 500 g Chestnuts
Red cabbage
- 500 g Fresh red cabbage
- 5 tbsp Cranberries from the glass
- 2 Pc. Apples
- 100 ml Red wine
- Sugar
- Salt and pepper
- Spices (from the cherries)
- 50 g Butter
potato dumplings
- 500 g Potatoes
- 100 g Potato flour
- 1 Pc. Nutmeg
- 60 g Nut butter
- 60 g Egg yolk
- Butter
- Breadcrumbs
duck breast
- 3 Pc. Duck breast
- Salt and pepper
Instructions
- Let the honey caramelize slightly in the pot (honey first makes large, then smaller and larger bubbles)
- Briefly sweat the peppercorns in it and deglaze with the brine. Pour in the poultry stock and reduce by about 2/3.
- Pour in the cream and bring to the boil, thicken a little with starch and add salt, a little nutmeg and possibly pepper from the mill.
- Peppercorns can be sieved out or left in the pot when serving.
Oranges chestnuts
- Let the sugar caramelize slowly in a saucepan, swirling the saucepan from time to time and distributing the sugar to get an even mixture.
- Add the orange juice, bring to the boil and reduce to about 300ml
- Chop the butter into small cubes and gradually add to the orange reduction, mixing constantly, and season with a pinch of salt.
- Separate the chestnuts and add them to the reduction. Bring to a boil and set aside
Red cabbage
- Cut the red cabbage into manageable pieces and slice.
- Knead vigorously with one tablespoon of salt and three tablespoons of sugar.
- Roughly grate the apples with the skin and cut the onions into fine cubes or half rings.
- Add the red wine, vinegar and cranberries to the grated red cabbage, along with the apples and onions, and mix together.
- Heat some oil in a large saucepan, add the red cabbage and the spice sack (tea bag).
- If the liquid has boiled away, add a little water, if necessary, until the red cabbage has the desired cooking level.
- Add the omitted fat from the roast duck.
- Season the red cabbage with salt and pepper and, if necessary, thicken with a little starch.
- Just before serving, refine with a few flakes of cold butter.
- Note: If the red cabbage tastes too sweet, counteract it with a little vinegar. If the red cabbage is too sour, add a few cranberries, another apple or a little sugar.
potato dumplings
- Peel the potato, cut evenly into small pieces and cook in sufficient, lightly salted water.
- Drain the potatoes, let them steam out briefly and then quickly press through and let the pressed potatoes cool down.
- Add the potato flour and nutmeg to the potatoes and mix carefully without kneading. Heat the butter at a low temperature (!) Until it changes its smell (slightly nutty).
- Add the slightly cooled nut butter and egg yolk to the potato mixture and knead, cut out with an ice cream scoop and shape into dumplings.
- Put the dumplings in the boiling, salted water and cut the heat in half.
- When the dumplings rise, let stand for a few more minutes.
- Heat the butter and breadcrumbs in a pan. Salt lightly. Pour the dumplings straight from the water into the pan and toss them through
- Note: Work as precisely as possible when weighing the ingredients. If the dough is too soft, knead in a little more potato flour
duck breast
- Fry the duck breast on the skin side without fat. Turn briefly and then place in a pan in the preheated oven. Cut open to serve.
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 20gProtein: 3.1gFat: 7.4g