Boil the potatoes in their skins and peel them. Clean the Brussels sprouts and blanch them in salted water for 5-7 minutes, depending on their size. Score the duck breast diagonally several times on the skin side, but not down to the meat. The fat should only be scratched on the surface so that no meat juice escapes on the skin side when frying. Preheat stove to 130 degrees.
Melt some butter in a pan, dust the duck breast with a touch of chilli flakes and then place it on the skin side in the pan, let it fry for about 7 minutes over low to medium heat so that the skin becomes crispy and the fat can slowly escape. Remove the duck breast and pour the fat out of the pan and set aside.
Let the butter froth up again in the pan, now place the duck breast on the meat side in the pan. Add the cranberries (preferably directly into the butter foam). Let it fry for 2 minutes, making sure that the breast is seared in all places. Take the breast out of the pan, season with salt and place in a small roasting pan / flat baking dish.
Deglaze the pan with the Marsala and add the sauce to the roaster. Place the roaster in the preheated stove. Now put the drained duck fat back into the pan, add the peeled and quartered potatoes and fry until crispy. Salt, pepper and add some caraway seeds. At the very end, add the Brussels sprouts to the pan. Possibly add a piece of butter. Take the duck breast off the stove after 25 minutes and let it rest for a few minutes. During this time, put the sauce in a small pot. It is very intense and can be lengthened with a little water and another shot of Marsala, then bind. Cut the duck breast into slices, collect the juice and add to the sauce. Place the duck breast slices on the fried potatoes and serve with the sauce.
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