Ingredients for duck breast:
Cut the duck breast together with the skin and tendons into large cubes. The meat should be as cold as possible or slightly frozen. In a bowl, mix salt, orange peel, finely grated ginger, five-spice powder and ground pepper. Twist through a meat grinder, taking a 3 mm disk for this.
Form two balls of the same size per person and bake them on a baking sheet in the oven at 80 degrees for about 40-50 minutes, until the internal temperature reaches 58 degrees. Before serving, fry the balls in a pan with burdock oil at a temperature of about 170 degrees for about 3 minutes until a nice crust.
Ingredients for red cabbage salad:
Remove the outer leaves and stem from red cabbage and finely chop. Place in a bowl, sprinkle with sugar and salt and knead well. Let marinate for at least 15 minutes, preferably overnight.
Peel the onion, remove the root, cut in half and into thin strips. Fry onions with honey and burdock oil in a pan. Deglaze with mulled wine and reduce by about a third. Add balsamic vinegar and soy sauce. Mix the starch with cold water until smooth and gradually add to the boiling marinade until it thickens a little.
Pour hot sauce over red cabbage and mix well. Season with salt and pepper again after 15 minutes.
Ingredients for turnip puree:
Clean the dirt and roughly cut it into cubes. Cover with a lid and cook in a saucepan with salted water until soft.
Then drain the cooking water, and mix the root crops with buttermilk and butter until pureed. Season with lemon juice, salt and pepper.
Finely chop the parsley. Chop the walnuts not very finely and let them caramelize with sugar in a hot pan.
On each plate, first put a little bruchka, and on top put the red cabbage salad. Place 1 duck praline on each and sprinkle with parsley and walnuts.