Roast Duck Breast with Red Cabbage by Tanerxaydin

Ingredients

• 2 duck breasts
• 1/2 red cabbage, thinly sliced
• 100g (3.5 oz) chestnuts, peeled and halved
• 300g (10.5 oz) potatoes, boiled and mashed
• 1 egg yolk
• 50g (1/4 cup) all-purpose flour
• 1 tbsp butter
• 100ml (scant 1/2 cup) red wine
• 200ml (scant 1 cup) duck or chicken stock
• 1 onion, finely chopped
• 2 tbsp sugar
• 1 tbsp vinegar
• 1 tsp caraway seeds

Instructions

1. Preheat oven to 160°C (320°F). Score the duck skin in a crosshatch pattern, season generously with salt and pepper, and place skin-side down in a cold, oven-safe pan.
2. Slowly render the duck fat over medium-low heat for about 10-15 minutes until the skin is golden brown and crisp. Remove duck breasts from the pan and set aside.
3. In the same pan with rendered duck fat, sauté the chopped onion until softened, about 5 minutes.
4. Add the sliced red cabbage, sugar, vinegar, caraway seeds, salt, and pepper. Stir to combine.
5. Pour in the red wine and duck stock. Bring to a simmer, cover, and transfer the pan to the preheated oven. Braise for 1.5 to 2 hours, or until the cabbage is tender.
6. While the cabbage braises, prepare the potato dumplings: combine the mashed potatoes with the egg yolk and flour. Season with salt and pepper. Mix until a soft dough forms.
7. Shape the dough into small dumplings (about 2.5 cm or 1 inch in diameter) and set aside. You should have about 10-12 dumplings.
8. In a separate small saucepan, melt the butter over medium heat. Add the halved chestnuts and glaze them for about 5-7 minutes until lightly caramelized. Set aside.
9. Return the duck breasts to the pan with the braised red cabbage, skin-side up. Increase oven temperature to 200°C (400°F) and roast for 10-15 minutes, or until the skin is very crisp and the duck is cooked to medium.
10. Meanwhile, bring a pot of lightly salted water to a gentle boil. Carefully add the potato dumplings and cook for about 8-10 minutes, or until they float to the surface and are cooked through.
11. Remove duck breasts from the oven and let them rest for 5-10 minutes before slicing.
12. Serve the sliced duck breast over the braised red cabbage, garnished with the glazed chestnuts and potato dumplings.