Christmas is the culinary highlight of the year – so only the best is just good enough when it means celebrating the feast of feasts with friends and family. Here is a delicate dish with duck, red cabbage and a special puree.
Red cabbage: Cut the onion into fine strips and sauté in goose fat in a saucepan until translucent. Now add the finely chopped red cabbage and an apple cut into pieces. Let everything get hot and extinguish with balsamic vinegar, add red wine, spices, cloves, sugar, a little salt and pepper.
Steam the red cabbage for about one and a half hours. Taste whether it is cooked, important: it must not boil over mushy. And check in between every now and then if there is still enough liquid, because otherwise the red cabbage could burn. If necessary, add a little red wine or clear soup. The chestnuts, which are peeled and pre-cooked chestnuts that are available in a jar or vacuum pack, cut into small cubes and add to the heat.
Duck breasts: score the fat skin with a kitchen knife so that the fat can drain off. Season duck breasts with salt, season with pepper and roast for about eight minutes on the skin side at the beginning, then turn to the other side and continue roasting for another five minutes on the other side. Remove the meat, cover with aluminum foil and keep warm. Duck meat behaves like a steak, as well h
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