- 1 duck breast
- half a Romanesco
- 4 radishes
- quart of a red cabbage
- 300 gram sugar
- 300 ml tarragon vinegar (store-bought, or click here to make your own)
- 300 ml water
- 6 juniper
- 2 cloves
- 1 cinnamon stick
- 1 star anise
- 2 bay leaves
- olive oil for baking
- juice of 1 orange
- pepper and salt to taste
- optional: mashed potatoes
Kitchen equipment needed
- cutting board & chef’s knife
- optional: mandoline
- 2 medium-sized pans with a lid
- 2 medium-sized skillets
- tin foil
Preparation — 10 minutes
Start with the mashed potatoes, you can find the recipe here. Continue with the red cabbage.
Simply combine water, tarragon vinegar, sugar, cloves, cinnamon, bay leaves, juniper and star anise in a medium-sized pan. Bring to a boil and meanwhile chop the red cabbage as fine as you can. You can also use a mandoline to do this.
ADD the finely chopped cabbage to the boiling water and vinegar mixture. PLACE the lid on and let it simmer for a few minutes. Get the pan off the heat and you’ll notice the vinegar will color the cabbage beautifully purple.
CLEAN the radishes and cut into quarters. PRESS the orange and set the juice aside.
FILL the other medium-sized pan with water and salt and bring to a boil. Meanwhile cut florets of the Romanesco, similar as you would do with broccoli or cauliflower.
Cooking the juicy duck breast and romanesco — 15 minutes
SEASON the duck breast with pepper and salt. PLACE the duck breast, fatty side down, in one of the medium-sized skillets. Then heat it up on medium high heat, so yes, the skillet is still cold when you place the lovely duck breast in the pan!
This way the fat will melt slowly, so there’s no need to add extra oil or butter. The duck fat will give the sauce a great flavor later on. The fatty side will become crispy after about 8 minutes. Turn it over and cook for another 4 minutes. The duck should be still rose, to be exact the core should be 53 degrees celsius or 128 degrees fahrenheit.
Meanwhile you can cook the Romanesco in the boiling water for a few minutes, make sure you don’t over cook it. DRAIN the Romanesco and keep warm. REMOVE the duck breast from the pan and keep warm using tin foil. Meanwhile you can create the sauce and saute the radishes.
RE-HEAT the duck fat and add orange juice. Let it simmer and season with pepper and salt if needed. Sautéing the radishes is easy, just heat some olive oil in the other medium-sized skillet and toss them around for a few minutes. Season with pepper and salt and that’s it!
Start plating with a spoonful of mashed potatoes and divide the Romanesco florets. CUT the duck breast in slices with a sharp knife and divide over 2 plates. DIVIDE the radishes and spoon some of the orange sauce over the duck slices. Finish the plates off with the sweet and sour red cabbage, make sure you don’t serve the bay leaves or any other seasoning.