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What's the story on this duck? There are today first the short version. Because for I have already pretty long back - a couple of years at least, before whom I got to know the butcher Sedlmeir in Old Perlachturm (which is in the south of Munich). Such a gem with fantastic products simply will not be easy and certainly not often. From white sausage on Dry Aged Beef up leg of lamb - because I've already been through, and therefore also repeatedly taken up the relatively long way from the northern downtown to Old Perlachturm. So on Saturday morning to fetch the meat for my Christmas menu - this is not only came with the meat of the butcher, but also for the butcher - and even with pleasure. A month too early of course, but otherwise it may be difficult with the cook at.
By itself, no need to mention - though that's not often enough to emphasize taste, garnish food success and enjoyment of a court depends on the quality of primary products. With such a duck breast, as I got them on Saturday in my confidence Butcher (and everyone garnish food should have such a butcher I think), can not go wrong if you then also handled with respect and care.
So Christmas. And the best still a bit different from dumplings and red cabbage. As this court almost on the plate was, I realized: I actually thought so pretty classic. Duck and orange like easily.
A ready to cook duck breast marinated in a bowl or a freezer bag for at least 2 hours. For the marinade juice and the abrasion of a 1/2 orange, about 3 tablespoons olive oil, freshly ground pepper, about 1/2 tsp ground coriander seeds and ground cumin mix.
Free for savoy cabbage 1/2 fresh savoy cabbage head from the stalk and cut into fine strips not to. In a saucepan with lid fry an onion in plenty garnish food of olive oil and add the cabbage to it. With good sea salt and icing sugar, stir, let sag a little garnish food and pour the juice of a large orange and a glass of white wine. Approx. give half a cup of cream and star anise and cook soft on low heat. At the end of season again, pepper and possibly one or two spoon stir in sour cream.
Fry the duck breasts on both sides in the hot pan. Then let fly at 120 degrees about 25 minutes in the oven. Depending on the thickness of the breast can vary somewhat - best make the finger test. At 120 degrees, but take a few minutes to complete and that no worlds. At the end of the grill briefly switched from above, so that the skin gets nice color. But best stick to it - that suggests otherwise very quickly into a not so nice color.
Hello, since we had the same idea with the duck, unfortunately I had to be content with a local supermarket with my purchase. The Savoy for the duck is also a good idea to try something different. greetings
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