Wild Duck Breast in Savoy Cabbage Coat on Juniper Herb and Semi Liquid

Rating: 4.00 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



The blue-black globules that are the subject of today’s “Food and Drink Service” are called berries, but they are actually cones, because the juniper shrub is a coniferous plant. The juniper bush

is as widespread as in Germany. In former times the berries were even an important export article, which was delivered as far as to East India. Already in Germanic mythology juniper was considered a magic shrub, whose branches and fruits could banish evil spirits. Hikers often wore a juniper branch on their hats to avoid getting sore feet. Erhard Schäfer from the stock exchange restaurant Maitre in Cologne reveals what can be conjured up with its spice in culinary terms.

20 juniper berries in 200 ml white wine and water each ten min. make, and pass through a sieve. In the meantime, rinse the sauerkraut and squeeze well. Peel the shallots and cut them into fine cubes. Melt the goose fat in a saucepan, sauté the onion cubes until soft and add the sauerkraut. Pour the juniper broth over it and season with a bay leaf spice, five cloves without heads and a small amount of salt. Make at low temperature in about an hour. For binding, after 50 min, grate a peeled raw earth apple into the juniper cabbage. Before serving, finish with a dollop of whipped cream and a tiny bit of forest honey or maple syrup, if desired.

Fillet the wild duck breasts from the game dealer. For the farce, remove the skin and bones from the legs.

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