Remove the stalk and outer leaves from the red cabbage, halve lengthways and cut into approx. 22 mm fine strips. Rub the orange peel and cut the orange in half. Cut one half into thin slices and squeeze out the other half. Roughly chop the walnut kernels.
Preheat the oven to 180 ° C convection or 200 ° C top / bottom heat.
Mix the red cabbage in a bowl with the water and white wine vinegar as well as 4 tablespoons of sugar and marinate until further use. Pluck the oregano leaves from the stems and add to the red cabbage.
Heat a pan without oil and roast pine nuts for about 30 seconds. Then take it out of the pan and let it cool down.
Wash the duck breast, pat dry and scratch the skin with a sharp knife in a diamond shape without cutting into the meat. Season with a little salt and pepper to taste. Place the duck breast on the skin side in a cold pan without oil, heat up strongly and fry for approx. 4 minutes at a high temperature until crispy. Then turn the meat and fry for about 30 seconds. Then place with the skin side up on a baking tray lined with baking paper and cook for 8 minutes on the middle rack in the hot oven.
Heat the balsamic vinegar together with 4 tablespoons of sugar in a saucepan and reduce to a syrupy level for about 5 minutes at a medium temperature. Then take it off the stove and let it cool down.
Take the duck breast out of the oven, let it rest for 4 minutes and then cut into strips.
Drain the red cabbage and mix with the orange slices, 1 teaspoon of orange peel, orange juice, raisins, pine nuts, walnuts and 5 tablespoons of olive oil. Season to taste with salt and pepper.
Place the orange and red cabbage salad in the middle of a plate, arrange the duck breast on top and garnish with the balsamic reduction.
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