Instructions
Follow the steps and taste along the way.
Roast the potatoes
Preheat the oven to 220 °C. Wash the potatoes and cut them into pieces about 3 cm across. Toss them with 20 ml of oil and 2 g of salt, spread them in a single layer on a baking sheet, and roast for 35–40 minutes. Turn them halfway through; they should be tender inside and golden on the outside.
Braise the cabbage
While the potatoes roast, finely chop the onion and cut the cabbage into thin strips. Heat the remaining 10 ml of oil in a pot and sauté the onion for 3 minutes until translucent. Add the cabbage, caraway seeds, orange juice, apple cider vinegar, 80 ml of water, and 2 g of salt. Cover and braise over low heat for 20–25 minutes, stirring occasionally. The cabbage should soften but not become mushy.
Sear the duck breast
Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat. Season both sides with the remaining 2 g of salt and the pepper. Place the breasts skin-side down in a cold pan and heat over medium heat for 8–10 minutes, until the fat renders slowly and the skin is deep golden. Pour off the excess fat from the pan. Turn the meat over, sear for 2 minutes, then finish cooking in the oven at 180 °C for about 6–10 minutes, until a thermometer inserted into the thickest part reads 68–70 °C. Let rest for 8 minutes.
Finish the cherry sauce
Put the sour cherries or sweet cherries, chicken stock, balsamic vinegar, and honey in a small saucepan. Bring to a gentle simmer and cook for 6–8 minutes, until the fruit softens and the liquid reduces slightly. Mix the cornstarch with 15 ml of cold water, pour it into the saucepan, and cook for 1 more minute, stirring constantly, until the sauce thickens slightly.
Slice and serve
Slice the duck breast across the grain. Divide the roasted potatoes and braised cabbage among the plates, add the duck, and spoon the cherry sauce over it. Serve immediately while the potatoes are crisp and the meat is warm.
