Entenbrust in Rotweinsoße

Ingredients for 4 Servings
* 200 g shallots
* 3 stalks thyme
* 2 Duck breast (fillets, ca.700g)
* 2 tablespoons butter
* 1 tsp Tomato paste
* 8 juniper berries
* 125 ml red wine
* 250 ml chicken broth
* 1 jar red cabbage
* 1 apple
* 2 tablespoons binder sauce
* Salt and pepper
* 1 Onion (s)
How to do:
Peel. Thyme Wash, shake dry and chop finely. Heat clarified butter. Duck breast fillets with skin side down for about 5 minutes fry vigorously. Add salt and pepper. Turn fillets and add shallots. Approx. Cook 5 minutes more and remove everything. Tomato purée, juniper and thyme into the hot cooking stir. With red wine and broth and boil doused. Duck breast fillets and shallots in the sauce and covered about 20 minutes, basting.
Peel onion and finely chop. Heat fat. Onion and sauté. Red cabbage, and add a small grated apple and everything, 10 min simmer. Gradually. Breast fillets from the sauce and remove aluminum foil wrap. Binder in the sauces fund stir and let boil briefly. Seasoning.Duck breast cut into slices. With the sauce and red cabbage dish.
These taste Thuringian dumplings.
Preparation time: approx 50 mins