Instructions

Follow the steps and taste along the way.

1. Start with the potatoes

   Preheat the oven to 220 °C. Cut the potatoes into pieces about 3 cm across and toss with 20 ml oil and 2 g salt. Spread them in a single layer on a baking tray and roast for 35 to 40 minutes, turning them halfway through.

2. Braise the cabbage

   While the potatoes roast, finely chop the onion and cut the cabbage into thin strips. Heat the remaining 10 ml oil in a pot and sauté the onion for 3 minutes, until translucent. Add the cabbage, caraway seeds and 2 g salt, stir, and cook for another 4 minutes. Pour in the stock and vinegar, add the sugar, cover and simmer over low heat for 25 minutes. Stir occasionally.

3. Sear the duck breasts

   Score the skin of the duck breasts in a shallow crosshatch pattern without cutting into the meat. Pat the meat dry, season with the remaining 3 g salt and pepper. Place it skin-side down in a cold pan, turn the heat to medium-low and cook for 8 to 10 minutes, until the fat renders slowly and the skin is golden and crisp. Turn the breasts over and sear the meat side for 1 minute.

4. Finish the meat in the oven

   Lower the oven temperature to 200 °C. Transfer the duck breasts, skin-side up, to a small ovenproof dish and roast for about 8 to 12 minutes, until the internal temperature at the center of the thickest part reaches 74 °C. Remove them and let rest for 8 minutes.

5. Season and serve

   Uncover the cabbage and, if needed, simmer it for another 2 to 3 minutes so no watery liquid remains at the bottom. Taste it: it should be gently sweet and distinctly tart; if needed, stir in 5 ml wine vinegar. Slice the duck breasts and serve with the cabbage and golden potatoes.