Duck Breast with Young Cabbage and Duck Grams

For the duck breast with young cabbage and duck grams, skin duck breasts, cut the skin into small cubes or narrow strips and render in a pan until nice crispy duck grams form. Lift grams out of fat, pat dry on paper towels and keep warm.

Season duck breasts well with salt, pepper and marjoram, sear in 2 tablespoons of the remaining duck fat on both sides for one minute each and continue to cook in the oven preheated to 160°C for 20 to 30 minutes, depending on the desired degree of cooking. Then turn off the oven, open it slightly and let the breasts rest for another 5 to 10 minutes.

In the meantime, cut the cabbage into quarters, boil briefly in salted water, drain well, fry well on all sides in the duck fat and finally heat the duckgrams together with the cabbage. Cut the duck breasts into slices, dust the remaining gravy with a little flour, pour in the poultry stock and boil down briefly.

Arrange one portion of each duck breast fan with a well larded cabbage quarter seasoned once again with salt and pepper and the hot duckgrams. Pour gravy around the breast meat. The duck breast with young cabbage and duckgrams goes well with salted potatoes or Schupfnudeln.

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