Duck breast with red cabbage

Peel the apples, halve them, remove the cores, and cut into 1 cm cubes. Sauté the apple cubes with thyme sprigs in butter for 5 minutes, seasoning with salt and pepper. Stir in Kühne lingonberries and cook gently with the lid on for 10 minutes until soft.

Heat Kühne ready-to-use red cabbage in a saucepan.

Preheat the oven to 80 °C. Trim any sinews from the duck breast and score the skin in a crosshatch pattern with a sharp knife, taking care not to cut into the meat. Season all over with salt and slowly fry the skin side in a pan without fat over low heat until crispy and golden. Remove the duck breast and finish cooking in the oven for 20 minutes until tender and pink.

Slice the duck breast diagonally and serve with red cabbage. Dumplings make a perfect accompaniment.