Score the skin of the duck breasts, rub them with salt and leave them stand for 30 minutes before crusting both sides in a frying pan. Put them skin side down in a pan and roast in the pre-heated oven of 210 degrees Celsius for 8 minutes.
Sauté the cabbage leaves in a little olive oil, add the diced sundried tomatoes, garlic cloves and cook until the cabbage softens. Season with salt, ground pepper, then add the sour cream and cream and cook for a couple more minutes.

Recipes by Rosenstein