Ingredients for 4 Servings
For the red cabbage
- 1/2 head of red cabbage
- 1 onion
- 50 g butter
- 50 g honey
- 1 apple
- 2 bay leaves
- 3 cloves
- 500 ml stock
- 1/16 l STROH 60
- juice of 2 oranges
- salt
- black pepper
For the glazed chestnuts
- 100 g cooked chestnuts
- 3 tbsp sugar
- 2 tbsp STROH 60
- 3 tbsp butter
For the duck breast
- 2 duck breasts
- 4 oranges
- salt
- pepper
- 50 ml STROH 60
Preparation
For the red cabbage
- Finely chop the red cabbage. Finely chop the onion. Grate the apples.
- Melt the butter in a braising pan or large pot.
- Sauté the onion until translucent.
- Add the apples and red cabbage, sauté together. Deglaze with STROH.
- Add the remaining spices, pour in the stock and orange juice.
- Simmer the red cabbage for at least 1 hour, until the cabbage is tender.
- Remove the cloves and bay leaf. Season the red cabbage with salt, sweeten to taste, and adjust the seasoning.
For the glazed chestnuts
- In a pan, melt the sugar over high heat.
- Pour in STROH, stir and dissolve the sugar again.
- Add the chestnuts and let them simmer.
- Finally, add the butter.
For the duck breast
- Score the skin of the duck breast in a crisscross pattern.
- Season the meat well with salt on all sides.
- Slice one orange into thin slices.
- Peel the remaining oranges and squeeze out the juice.
- Heat a pan. Place the duck breast, skin-side down, in the pan to render the duck fat.
- Cook for about 5 minutes, then flip and cook for another 5 minutes. Deglaze with STROH.
- Remove the duck breast from the pan and keep it warm.
- Add the orange slices, zest, and juice to the pan and simmer on high heat for 10 minutes.
- Season the duck breast with pepper and serve with the orange slices, orange sauce, glazed chestnuts, and red cabbage.
