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Roast duck with red cabbage and new potatoes

Time: 40 min. preparation time 15 min. baking time 5 min. cooling/resting time

Nutrition: calories ca 727 / Protein 56g / Carbohydr. 48g / Fat 30g

Susanne Knapp, Purchase raw ingredients

"The taste of red cabbage with apple in combination with duck breate and orange glaze creates a wonderful dish on cold days."

Utensils

Oven, cutting board, knife, 2 large saucepans, large ovenproof frying pan, aluminium foil, small saucepan, fine grater

Wine Tip

Pinot Noir
Wines with high acidity, like Pinot Noir, match the rich, delicate flavor of duck well.

RECOMMENDED PRODUCT

Red Cabbage with Apple

Ingredients (4 servings)

4         duck breast fillets
500 g    braised red cabbage
400 g    new potatoes
300 ml    veal stock (divided)
20 g    parsley
120 ml    water
50 g    butter (divided)
  onions
  oranges (juice and zest)
2 tbsp    garlic
2 EL    cointreau
1 TL    vegetable oil for frying

Step 1

Roast duck with red cabbage and new potatoes - Step 1

Preheat oven to 180°C/350°F. Cut onions and garlic cloves into fine rings. Score skin of duck breast.

Oven, cutting board, knife

Step 2

Roast duck with red cabbage and new potatoes - Step 2

In a large saucepan, cook potatoes in salted water over medium heat for approx. 10 – 15 min. Drain and peel potatoes, then return to pan and sauté in half of butter and some of veal stock for approx. 3 – 5 min. Remove from heat, cover, and set aside. Add freshly chopped parsley right before serving.

large saucepan, pan
120 ml water/ 400 g new potaotes / 50 g butter / 50 g veal stock / 20 g parsley / salt / 3 onions / 2 cloves garlic / 4 duck breast fillets

Step 3

Roast duck with red cabbage and new potatoes - Step 3

In a large saucepan, heat up red cabbage over medium heat for approx. 8 – 10 min. Remove from heat, cover, and set aside.

Large saucepan
500 g braised red cabbage

Step 4

Roast duck with red cabbage and new potatoes - Step 4

In a large frying pan, sear skin side of duck breast in vegetable oil over medium-high heat for approx. 1 min. Remove duck from pan, add onion rings and garlic and briefly sweat; return duck breast to pan and place on top. Transfer pan to preheated oven and bake at 180°C/350°F for another 5 – 6 min.

Large ovenproof frying pan
1 tsp vegetable oil for frying

Step 5

Roast duck with red cabbage and new potatoes - Step 5

Remove frying pan from oven. Transfer duck breasts, onions, and garlic to aluminium foil. Wrap tightly and return to switched off oven for approx. 10 – 15 min.

alumiunium foil

Step 6

Roast duck with red cabbage and new potatoes - Step 6

For the sauce: zest one third of oranges and set aside. Add juice and flesh from oranges to a small saucepan and cook over medium heat until reduced by half

fine grater, small saucepan
1 orange (zest) / 3 oranges (juice)

Step 7

Roast duck with red cabbage and new potatoes - Step 7

When orange juice is reduced by half, add rest of stock and continue to cook for another approx. 3 – 5 min. Add rest of butter and Cointreau and whisk constantly until sauce has thickened. Season to taste with salt and pepper. Cut duck breast into thin slices and serve on top of orange sauce with cabbage and potatoes. Enjoy!

250 ml veal stock / 50 g butter / 2 EL Cointreau / salt / pepper
Susanne Knapp, Purchase raw ingredients

"The taste of red cabbage with apple in combination with duck breate and orange glaze creates a wonderful dish on cold days."

Utensils

Oven, cutting board, knife, 2 large saucepans, large ovenproof frying pan, aluminium foil, small saucepan, fine grater

Wine Tip

Pinot Noir
Wines with high acidity, like Pinot Noir, match the rich, delicate flavor of duck well.

RECOMMENDED PRODUCT

Red Cabbage with Apple