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

1. Let the honey caramelize slightly in the pot (honey first makes large, then smaller and larger bubbles)
2. Briefly sweat the peppercorns in it and deglaze with the brine. Pour in the poultry stock and reduce by about 2/3.
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.
4. Peppercorns can be sieved out or left in the pot when serving.

Oranges chestnuts

1. Let the sugar caramelize slowly in a saucepan, swirling the saucepan from time to time and distributing the sugar to get an even mixture.
2. Add the orange juice, bring to the boil and reduce to about 300ml
3. Chop the butter into small cubes and gradually add to the orange reduction, mixing constantly, and season with a pinch of salt.
4. Separate the chestnuts and add them to the reduction. Bring to a boil and set aside

Red cabbage

1. Cut the red cabbage into manageable pieces and slice.
2. Knead vigorously with one tablespoon of salt and three tablespoons of sugar.
3. Roughly grate the apples with the skin and cut the onions into fine cubes or half rings.
4. Add the red wine, vinegar and cranberries to the grated red cabbage, along with the apples and onions, and mix together.
5. Heat some oil in a large saucepan, add the red cabbage and the spice sack (tea bag).
6. If the liquid has boiled away, add a little water, if necessary, until the red cabbage has the desired cooking level.
7. Add the omitted fat from the roast duck.
8. Season the red cabbage with salt and pepper and, if necessary, thicken with a little starch.
9. Just before serving, refine with a few flakes of cold butter.
10. 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

1. Peel the potato, cut evenly into small pieces and cook in sufficient, lightly salted water.
2. Drain the potatoes, let them steam out briefly and then quickly press through and let the pressed potatoes cool down.
3. 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).
4. 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.
5. Put the dumplings in the boiling, salted water and cut the heat in half.
6. When the dumplings rise, let stand for a few more minutes.
7. Heat the butter and breadcrumbs in a pan. Salt lightly. Pour the dumplings straight from the water into the pan and toss them through
8. 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

1. 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.