Cuvée Karl halbtrocken

Ingredients

• 2 piecesDuck breast fillets
• 100 gDried plums
• 40 gWalnut kernels
• 0,5 bunchFresh thyme
• 800 gRed cabbage
• 1 pieceApple
• 1 pieceOnion
• 300 mlPoultry stock
• 3 tbspPlum jam
• 30 gButter
• 2 tbspGoose fat
• 1 pieceCinnamon stick
• 3 piecesCloves
• 1 pinchSalt and pepper

Preparation

1. 1Shred the red cabbage, and dice the onion and apple. Sauté everything in goose fat, add 100 ml of poultry stock, the cinnamon stick, and cloves, and let simmer covered for approx. 45 minutes.
2. 2For the filling, finely chop the dried plums, walnut kernels, and thyme, and mix well.
3. 3Cut a pocket into the side of each duck breast fillet, stuff with the plum and nut mixture, and secure with kitchen twine or toothpicks. Score the skin in a diamond pattern and season with salt.
4. 4Place the duck breasts skin-side down in a cold pan without fat, heat up slowly, and sear until crispy for approx. 6 minutes, then flip and cook for another 2 minutes.
5. 5Finish cooking the duck breasts in a preheated oven at 160 degrees Celsius top/bottom heat until medium-pink for approx. 15 minutes.
6. 6Deglaze the pan drippings with the remaining poultry stock, stir in the plum jam, let reduce slightly, and mount with cold butter.
7. 7Slice the duck breast and serve alongside the spiced red cabbage and plum sauce.