Duck Breast À l’Orange with Apple-Red Cabbage

Cut prunes, bring to a boil once with the red wine. Cool.

Prepare the dumpling mixture according to package instructions. Divide the dough into 4 pieces, press flat and spread the plum mixture evenly on top. Form into dumplings with the filling facing inwards. Cook for about 20 minutes in low boiling salted water. In the meantime, heat the apple-red cabbage in a saucepan.

At the same time, score the skin of the thawed duck breasts, season with salt and season with pepper. Fry in a frying pan in hot pan fat on the skin side for 3 minutes until crispy, drain the fat. Add butter and thyme sprigs and roast on the meat side for 10 seconds.

In the heated oven at 110 degrees Celsius and convection oven, finish roasting the duck breasts on a grill rack for another 15 min, turning occasionally. In the meantime, pour the orange juice into the roasting pan and boil until syrupy. Add 1 good shot of red wine and reduce until the sauce has the desired consistency. Pour through a sieve and season heavily with salt and freshly ground pepper. Cut orange fillets in half, heat with the sauce.

Cut each duck breast into 6 pieces and arrange 3 each with red cabbage on a plate. Pour around with the sauce and bring to the table with the dumplings.

Our tip: Use your favorite red wine for cooking!

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