Summary

Ingredients

• 2 duck breast fillets, approx. 800 g
• salt
• Pepper, whiter, freshly ground
• sugar
• 1 head savoy cabbage, small
• 1 onion (s)
• 1 glass cherry (s), (370 ml)
• 8 tablespoon port wine
• 1 orange (s), the juice
• 1 teaspoon thyme, dried or even better fresh leaves
• 2 teaspoons cornstarch
• 1 teaspoon balsamic vinegar
• 1 pinch clove (s), ground
• butter

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Instructions

1. Wash the fillets and pat dry. Incise the skin diametergonally several times. Then season the duck breast fillets with salt and pepper. Fry vigorously with the skin side down (important!) In a fat-free pan for approx. 5 minutes. Turn and fry briefly on the meat side.
2. Remove the fillets and place them skin up in an ovenproof dish (keep 3 - 4 tablespoons of the frying fat). Fry in a preheated oven (electric stove 200 ° C) for 15 - 25 minutes.
3. If the skin is not tanned enough, raise the mold one bar and / or increase the heat of the oven for another 5 - 10 minutes. Pour a small sip of warm water if necessary. If you like, you can brush the breast fillets with a little warmed honey, then they will turn wonderfully brown.
4. Clean and wash the savoy cabbage and cut into strips. Peel and dice the onion. Braise both in hot butter. Add a little salt and pepper, pour in about 100 ml of water. Bring to the boil and stew covered for approx. 15 minutes. Then season again heartily.
5. Add the cherries together with the juice, port wine, orange juice and thyme to the duck fat. Bring to the boil and simmer for about 10 minutes. Stir the cornstarch with 2 tablespoons of water until smooth and thicken the sauce. Season to taste with salt, pepper, a pinch of sugar, vinegar and clove powder (careful, very intense, if necessary only use a touch).
6. Then remove the fillets, wrap them in aluminum foil and let them rest briefly. Then add the expired gravy to the sauce and taste.
7. Arrange everything and, for example, serve with rösti corners.