Le Gruyère AOP risotto with red cabbage and duck breast

Ingredients

• 200 g Le Gruyère AOP Réserve
• 400 g risotto rice
• 20 g olive oil
• 300 g white wine
• 1 1/2 l vegetable stock
• 1 sheet of laurel
• 20 g garlic
• 100 g finely chopped shallots
• 200 g red cabbage
• 80 g butter
• 1 pinch of pepper
• 1 pinch of salt
• 1000 g skin-on duck breast
• 20 g honey
• 4 g of pepper
• 4 g juniper
• 20 g of salt
• 40 g water
• 250 g red cabbage
• 50 g shallots
• 70 g white wine vinegar