Pan-Seared Duck Breast with Mustard Sauce

Duck

1. 1Pat the duck breasts dry and season with salt and pepper. Score the skin in a criss-cross pattern, being careful not to cut into the meat.
2. 2Place the duck breasts skin-side down in a cold, dry skillet. Cook over medium-low heat for 8-10 minutes, rendering the fat until the skin is golden brown and crispy.
3. 3Flip the duck breasts and sear the meat side for 2-3 minutes. Transfer to a preheated oven at 180°C (350°F) and roast for 5-7 minutes for medium-rare.
4. 4Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.

Mustard Sauce

1. 1Pour off most of the rendered duck fat, leaving about 1 tablespoon in the skillet. Add the chopped onion and sauté until softened, about 5 minutes.
2. 2Stir in the wholegrain mustard, red wine vinegar, and vegetable broth. Bring to a simmer and cook for 2-3 minutes.
3. 3Whisk in the heavy cream and butter. Season with salt and pepper to taste. Simmer gently until the sauce has thickened slightly.

Red Cabbage & Dumplings

1. 1In a separate pot, melt 1 tbsp butter over medium heat. Add the sliced red cabbage and cook, stirring occasionally, for 5 minutes.
2. 2Add the chopped apple, red wine vinegar, and vegetable broth. Cover and simmer for 20-25 minutes, or until tender and slightly softened.
3. 3Prepare the potato dumplings or kohlrabi puree according to package directions or your preferred recipe.