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Pink Duck Breast in Honey-pepper Sauce with Orange Chestnuts, Red Cabbage and Dumplings

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 162 kcal

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
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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