Pink breast of farm duck

with chestnut Schupfnudeln (thick, finger-shaped potato dumplings) and red cabbage strudel

Recipe from Puchegger-Wirt, Winzersdorf

For the Schupfnudeln

• 250 g cooked, sieved potatoes
• 250 g chestnut pulp, 1 egg
• 250 g extra coarse flour
• 1 tbsp cornflour
• 2 tbsp browned butter
• Salt, pepper, nutmeg

Mix ingredients well and knead to form a smooth dough Shape into Schupfnudeln and cook in well-salted water. When serving, sauté in browned butter. Briefly fry orange slices and halved chestnuts together.

For the strudel

• 1 head of red cabbage
• 1 onion sliced into thin strips
• 250 ml red wine
• 250 ml vegetable stock
• Salt, sugar, cinnamon
• Lingonberries, ground walnuts
• 150 g semolina
• 1 pear, peeled and diced

Season the red cabbage with salt and sugar and leave for 20 minutes.

Sweat the onion in butter until glassy, deglaze with the red wine. Add the cabbage and vegetable stock and cook until soft. Season with lingonberries and cinnamon. Stir in semolina and leave to reduce. To finish, stir in the nuts and pear pieces. Roll out shortcrust pastry using a rolling pin, add red cabbage mixture and roll into a strudel. Coat with browned butter and bake at 175°C until golden.

For the duck:

• 2 farm duck breasts, washed and with the fat removed
• Salt, pepper, 1 sprig of thyme
• 1 sprig of rosemary
• Oil for frying; butter
• Marinade of orange juice, cognac and honey

Season the duck breasts with salt and pepper and sear. Add the herbs and butter to the frying pan and roast everything in the oven at 160°C until pink. Regularly coat the skin side with the marinade.