Roast duck breast with red cabbage and homemade lokša

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1. Preparation of the loaves

1. Cover the potatoes in the pot with water and add salt. Boil completely until tender, approximately 50 minutes. 
2. Strain the cooked potatoes and wait until they cool down.
3. Peel and grate the cooled potatoes on a fine grater. Add the semi-coarse flour and sea salt.
4. Shape the dough with your hands. Cover the prepared dough with a tea towel and let it rest in the refrigerator for at least 30 minutes.
5. After resting, transfer the dough to a board, flour with semi-coarse flour and shape into individual portions.
6. Bake the flatbreads in a dry, hot pan on both sides until they are golden in colour.

2. Preparation of pickled cabbage

1. First, prepare the brine. Pour water, balsamic vinegar and honey in a 1:1:1 ratio and a pinch of salt into a saucepan. 
2. Bring everything to the boil, and when the brine is boiled, add the horseradish, allspice and cloves. Stir and let it simmer again for a while.
3. Cut the cabbage in half, remove the head and cut into thin strips. 
4. Place the cabbage in a bowl and pour the hot brine over it. Strain the brine through a sieve to catch the spices. 
5. Let the marinated red cabbage cool and place in the refrigerator.

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3. Preparation of duck breast

1. Cut the duck breast from the side where the skin is. First lengthwise, then crosswise in a grid shape. Cut through the skin only. 
2. Season the duck breast with salt and pepper and gently press the duck breast from the side where it has skin. Add black pepper and sear on both sides. Place the roasted duck breasts in a preheated oven at 200 °C for 5 minutes. Then turn off the oven and leave them to rest for 15 minutes. 

4. Sauce preparation

1. From the fat where we made the duck breasts, prepare the sauce. Put the stock in a saucepan, add the rosehip jam, balsamic vinegar and soy sauce. Simmer it briefly and add the sesame seeds at the end.

5. Serving

1. Cut the Pak choi salad.
2. Transfer the lox to a plate and brush it well with brown butter. Add the lettuce, marinated red cabbage, duck breast, pour the prepared sauce and sprinkle with sesame seeds. 
3. Bon appetit!

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