Place the duck bones with all the ingredients for the pepper sauce – except the white pepper itself and the whipped cream – in a sufficiently large bowl, cover and marinate in a cool place for a week.
Cut red cabbage into tender strips with a kitchen knife. Place in a suitable bowl with all the red cabbage ingredients (except the onion rings) and also refrigerate for a week.
Remove the duck bones from the broth and fry heartily in olive oil for 5 minutes. Then add the drained vegetables form, also roast for a few min. Extinguish with the marinade liquid. Bring everything briefly to a boil and pour on the whipped cream.
Separately, in a frying pan, roast the peppercorns covered with oil for two minutes, drain in a sieve and add to the duck bones. Simmer everything together on low heat for about 120 minutes. Then strain the sauce through a sieve and season.
For the red cabbage, sauté the onion rings in a little fat until translucent, add the red cabbage and marinade and cook gently. With “bite”. To bind at the end grate raw potatoes into it.
Season the duck breasts with salt. Heat the olive oil in a large frying pan, add the skinless breasts, the garlic cloves and the rosemary sprigs. Roast the breasts for 5 min on each side. If you wish, cook them for a few minutes in the 150 °C hot stove.
Serve: Put one unit of red cabbage on each plate F