Duck Breasts with Orange-Spiced Red Cabbage
- 600 grams Red cabbage
- 1 onion
- 2 tablespoons Goose fat
- 100 milliliters Orange juice
- 250 milliliters Beef broth
- 1 small potato
- 2 tablespoons Red currant jelly
- 2 small bay leaves
- 2 Juniper berries
- 1 cloves
- 2 tablespoons Vinegar
- 2 Oranges
- 2 duck legs
- 125 milliliters chicken stock
For the cabbage: Remove the outer leaves from the cabbage. Rinse the cabbage, cut in half, remove core and finely slice. Peel and chop the onion.
Heat the goose fat in a pot. Add the onion and cook until translucent. Stir in the cabbage and cook until softened slightly. Add the orange juice and broth.
Peel the potatoes and grate finely. Stir the grated potato into the cabbage along with the red currant jelly, bay leaf, juniper berries and cloves. Cover and simmer over low heat for 1 hour. Stir in the vinegar, and season with salt and pepper to taste 10 minutes before the end of cooking. Peel the orange, cut into slices and stir into the cabbage mixture.
For the duck: Rinse the duck breasts and pat dry. Cut a crosshatch pattern into the skin side of each breast being careful not to cut into the meat. Season with salt and pepper to taste.
Heat a skillet over low heat. Add the duck breasts with the skin side facing down, and cook for 20-25 minutes, while basting with the rendered fat. Remove the duck breasts from the heat and keep warm.
For the sauce: Stir the chicken stock into the skillet and simmer for 5 minutes.
For serving: Thinly slice the duck breasts. Serve on plates with the sauce and red cabbage. If desired, serve with potato dumplings and additional orange slices.