Duck breast with apple red cabbage

1.

Peel the shallots. Wash the thyme, pat dry and chop. Wash the duck breast too and pat dry. Heat clarified butter in a pan and fry the duck breasts vigorously from the skin side for approx. 5 minutes. Season with salt and pepper. Turn the duck breast, add the shallots and fry for about 5 minutes. Stir tomato paste, juniper berries and thyme into the hot frying fat and deglaze with red wine and broth. Cover and braise for 20-25 minutes. Spread the hash browns on a baking sheet and bake in the preheated oven (electric stove: 225 ° C / gas: level 4) for about 20 minutes until golden brown. In the meantime, peel the onion and dice it finely. Heat the fat in a saucepan and fry the onions until translucent. Add red cabbage and apple compote and simmer for 5-10 minutes, stirring occasionally. Season to taste with salt and pepper. Lift the duck breast out of the stew and wrap in aluminum foil. Stir the sauce thickener into the stock and briefly bring to the boil again. Cut the duck breast into slices and arrange on plates with sauce, red cabbage and hash browns. Serve garnished with parsley