Duck breast with cranberry caramel sauce and pointed cabbage

1.

Stir the contents of the package into 375 ml of cold water with a whisk. Approx. Let it soak for 10 minutes. Drain and drain the cranberries, collecting the juice. Clean and wash the pointed cabbage and cut into fine strips.

2.

Wash the thyme, pat dry, set something aside to garnish, finely chop the rest. Peel and dice the onion. Form 12 small dumplings out of the dumpling dough with moistened hands. Wash duck breasts, pat dry, incise the skin several times diagonally.

3.

Season with salt and pepper. Heat an ovenproof pan, place duck breasts skin side down. Fry for 3 minutes, turn and fry for another 3 minutes. Continue cooking in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-12 minutes.

4.

Put the dumplings in plenty of boiling salted water. Bring to the boil briefly, then let it steep for about 15 minutes over low heat (water should no longer boil!) Heat 1 tablespoon of butter in a pan, sauté the onion.

5.

Add the cabbage and thyme. Season with salt and pepper and cook covered for 5-7 minutes. Take the duck breasts out of the oven, wrap them in aluminum foil and let them rest. Pour off the cooking fat. Scatter sugar in the roasting dish.

6.

Heat until the sugar caramelizes. Dissolve the caramel with 100 ml of the collected cranberry juice and the stock, bring to the boil. Let simmer for 5 minutes. Thicken the sauce with a sauce thickener, bring to the boil again and season with salt and pepper.

7.

Stir in the lingonberries. Season the vegetables again. Take the dumplings out of the water with a slotted spoon and let them drain. Brown 2 tablespoons of butter in a small saucepan. Cut the duck into slices.

8.

Serve with vegetables, dumplings and sauce. Sprinkle the dumplings with the butter. Garnish with the thyme set aside.