Duck breast with pretzel dumplings

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the rolls into cubes approx. 1 cm across and mix with the eggs, cream, salt, pepper and chopped herbs to form an evenly combined mixture.

2. 02

   Roll the bread mixture in cling film into logs approx. 3 cm thick, then wrap again in aluminium foil.

3. 03

   Cook the wrapped dumplings in boiling water for 10 minutes, then leave to cool.

4. 04

   Wash the duck breasts under cold running water, then pat dry with kitchen paper.

5. 05

   Place the duck breasts skin-side down in a cold non-stick frying pan without oil. This allows excess fat to render from the skin so it becomes crisp.

6. 06

   Fry the duck breasts until the skin is golden brown. Transfer to a baking tray with the skinless side facing down and set aside.

7. 07

   Cut the pointed cabbage into strips and lightly brown in a frying pan with 1 tbsp vegetable oil.

8. 08

   Scrape the seeds from the vanilla pod and add them to the cabbage. Deglaze with a little orange juice and simmer gently.

9. 09

   Place the duck breasts in an oven preheated to 180 °C and cook for approx. 10 minutes until medium. If you prefer them well done, leave them in the oven for a further 12–15 minutes.

10. 10

    Meanwhile, cut the rolled bread dumplings into slices and pan-fry.

11. 11

    Garnish the pointed cabbage with the grated zest of an organic orange and its segments. Serve with the rolled bread dumplings and duck breasts.