טראַמינער קאַטשקע ברוסט מיט ראַגוועעד און מאַשט פּאַטייטאָוז

Make a diamond-shaped cut into the duck breasts on the skin side and place in Gewürztraminer (about half a bottle) overnight together with the peeled shallots. Remove from the marinade the next day, dry and season with salt and pepper.

Sear the meat (fat side first), add shallots, deglaze with Gewürztraminer and simmer gently in the oven at 180 degrees for 1 hour. If necessary, add wine or broth or stock in between. To finish, keep the duck breasts warm in foil. Reduce the roast stock with the shallots and thyme a little, thicken with crème fraîche and season with salt and pepper.

While the meat is simmering in the oven, cook the fine sauerkraut with a little broth and the yellow raisins, season with salt, pepper and honey and heat the small (or halved large) grapes and the chili peppers in the cabbage.

For the mashed potatoes, peel and dice the potatoes and cook them in salted water, drain them and chop them up with a potato masher (can stay a little coarse). Add the hot milk and butter, stir everything. Season to taste with salt and grated nutmeg.