Duck Breast Escalope with Red Cabbage Jam

Clean the red cabbage, cut in half, remove the stalk and finely slice the cabbage.

Cook the cabbage strips with 250 ml apple juice, red wine, red wine vinegar, red currant jelly, cranberry jam as well as new spice, clove and juniper berry in an open saucepan for 35 minutes.

Season the cooked cabbage with salt and freshly ground pepper to taste.

Remove the skin from the duck breasts. Cut each breast into 2-3 medallions and plate them.

Season with salt and pepper and turn to the other side in the bread crumbs.

In a frying pan with clarified butter, fry the cutlets until golden brown on both sides.

Arrange the escalopes with the red cabbage jam and bring to the table.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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