Duck Breast with Sour Cabbage, Lardons and Potato Dumpling

Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🦆✨

Prepare the duck breast. Clean the duck breast of membranes and excess skin, and score the skin so it renders better and is not chewy.

Cook the duck. Place the duck breast skin-side down in a pan and sear over medium heat for about 5-8 minutes, until the skin is rendered golden brown.

Cut the bacon. Cut the bacon into small cubes.

Fry the bacon. Slowly fry the bacon in a saucepan over medium heat for about 5 minutes, until golden and crispy.

Warm the cabbage. Remove the rendered bacon and set it aside, then add the cabbage to the saucepan with a little sugar and cabbage juice, and gently warm it over low heat for about 3-5 minutes.

Turn the breast and finish in the oven. Turn the duck breast over, sear on the other side for about 2 minutes, then transfer it to a roasting dish and finish in the oven at 180 C for about 8 minutes.

Warm the dumpling. Warm the dumpling over steam or in water, or in the microwave sprinkled with a little water so it does not dry out.

Slice the meat. Slice the duck breast into pieces.

Optionally add starch. Optionally, you can thicken the cabbage with a little water mixed with starch or flour and briefly simmer it.

Serve. Serve the duck breast with potato dumpling, cabbage, and cracklings 🍽️✨