Duck Breasts with Red Cabbage and Roasted Potatoes

Instructions

1. 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. 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. 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. 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. 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.