Preparation time45 Minutes
Cooking time35 Minutes
1Rinse the duck breast and pat dry. Make incisions on the skin in a crosswise pattern and remove the sinew. Vacuum seal with the rosemary, marjoram, mugwort, olive oil, salt and pepper. Depending on the size of the bag, you may need to separate the meat into two bags. Preheat the water bath to 65 degrees and cook the meat for 35 minutes.
2Peel the onion and dice finely. Heat the butter in a pan and sauté the diced onion. Add the sugar and caramelize briefly. Deglaze the pan with the cider vinegar. Cut the pointed cabbage into strips and add to the pan. Season with salt, nutmeg and pepper. Leave the cabbage to wilt.
3.; Peel the orange and cut the peel into thin strips. Carefully remove the orange wedges with a sharp knife. Add the peel and the juice to the cabbage.Cook the cabbage for a few minutes in the pan. Then add the orange wedges and chopped parsley and give everything a good mix through.
4Heat the sugar in a pan, and then deglaze with the port wine and amaretto. Halve the figs and add to the pan. Leave everything to reduce briefly.
5Carefully remove the duck breasts from the bags. Pat dry and sear in a pan skin-side down with the vegetable oil and thyme until crisp.Turn over and fry briefly on the other side.
6Serve with cabbage and figs.