Instructions

Follow the steps and taste along the way.

1. Prepare the purée and cabbage

   Peel the potatoes and parsnip, cut them into roughly 3 cm pieces, and put them in a pot of cold water. Boil for 20–25 minutes, until tender. Meanwhile, finely shred the cabbage and finely chop the onion. Heat the oil in a pot and sauté the onion for 3 minutes. Add the cabbage, caraway seeds, 2 g salt, vinegar, and water. Cover and braise for 25–30 minutes, stirring occasionally.

   

2. Sear the duck breasts

   Pat the breasts dry and score the skin in a shallow diamond pattern without cutting into the meat. Season them with 2 g salt and 0.8 g pepper. Place them skin-side down in a cold pan and turn the heat to medium. Sear for 8–10 minutes, until the fat has rendered gradually and the skin is deeply golden and crisp. Pour off the excess fat from the pan, turn the breasts over, and sear for another 2 minutes.

   

3. Finish cooking the meat in the oven

   Transfer the breasts to a roasting dish, skin-side up, and roast at 190 °C for about 8–12 minutes, depending on their thickness. Check the center of the thickest part with a thermometer; it should reach 74 °C. Let the meat rest on a cutting board for 8 minutes before slicing.

   

4. Make the sour cherry sauce

   While the meat roasts, finely chop the shallot. Briefly sauté it in a small saucepan with a teaspoon of the reserved duck fat. Add the cherries, stock, balsamic vinegar, honey, thyme, and the remaining 0.4 g pepper. Simmer gently for 8–10 minutes, until the cherries soften and the sauce thickens slightly. Season with 1 g salt.

   

5. Finish the sides and serve

   Drain the potatoes and parsnip. Mash them with the warm milk, butter, and 2 g salt until smooth. The cabbage should be tender but not overcooked; if too much liquid remains, uncover it and let the liquid evaporate briefly. Slice the duck breasts. Serve the purée and cabbage on each plate, topped with the meat and sour cherry sauce.