Roasted Duck Breast with Gnocchi, Pointed Cabbage and Raspberry Veal Jus

Melt the butter over a mild heat and simmer for about 10 minutes until it is golden brown. Line a sieve with kitchen paper and pour the butter through and collect in a bowl.

Cut the pointed cabbage into strips and blanch. Dice the shallots and sauté in oil or brown butter. Add pointed cabbage and fry briefly. Season to taste with salt, pepper and nutmeg.

Dice shallots and sauté in oil. Alternatively, I like to use the leaked duck fat. Add raspberries, mix with veal jus, bring to the boil and strain through a sieve. Season to taste with salt, pepper and sugar.

Season the duck breasts with salt and pepper and place skin-side down in a cold pan. Turn on the stove on medium level. Fry the skin side until crispy, briefly turn the breasts and then fry the meat side. To finish cooking, place in the oven preheated to 100 degrees for approx. 30 minutes.

Peel and cook the potatoes and press them through a press. Fold in the egg yolks with the flour and brown butter and knead with salt, pepper and nutmeg. Roll the dough into small balls and flatten with a fork. Cook in boiling salted water for about 5 minutes. Remove from the salted water, drain and fry in brown butter.

To serve, place the duck breast in the center of the plate. Place a small pile of pointed cabbage and 3 gnocchis to the right and left. Place a fresh raspberry on top of the cabbage for decoration. Spread the sauce next to the duck breast and pour a few curd cheese over the pointed cabbage.