Duck breast cooking (20min):
Clean the breasts without removing the skin and pass them in the cornstarch. In a sauté pan, pour a drop of oil, a little grated orange peel and brown the breasts well on both sides for a couple of minutes, add salt and pepper and let them rest covered for at least 10/12 minutes. Once the breasts have been removed, in the sauté pan melt the butter and deglaze with the orange juice and Grand Marnier and, if needed, add some broth to obtain a glossy sauce.
Cooking red cabbage (2 hours):
Saute the onion in some oil in a high-sided pot, then add the cabbage cut into strips of about 1 cm. Braise for at least 15 minutes until the hood is well dried, pour plenty of broth (if you want you can add a drop of red wine), cover and cook slowly for about an hour. Then add the apples cut into pieces of about 2 cm and the chestnuts, previously cooked and roughly cut. Add salt and pepper (a pinch of cinnamon can be added if desired) and cook, stirring occasionally for another 20/25 minutes.
Service:
Put the breasts in the preheated oven at 170/180° for 5/6 minutes (depending on the size of the breasts), scallop and put the slices on the cabbage previously placed on the plate, then pour the warm sauce over the duck.
Recommended pairing:
We suggest you to taste the Sliced Duck accompanied by the Traminer White Wine from Maso Sperdossi Winery. A sweet and aromatic wine that goes well with the citrus scents and aromas of the orange.
Recipe by Andrea Fedrigoni of Margherita Restaurant | Marcena of Rumo
