Roast duck with red cabbage and potatoes

Roast duck with red cabbage and potatoes

Ingredients for 4 persons

  • 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)
  • 3 onions
  • 3 oranges (juice and zest)
  • 2 tbsp garlic
  • 2 EL cointreau
  • 1 TL vegetable oil for frying

Zubereitungszeit: 40 min. preparation time

Garzeit: 15 min. baking time and 5 min. cooling/resting time

Nutrition

Calories ca 727 / Protein 56g / Carbohydr. 48g / Fat 30g

Enjoy with Pinot Noir

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

 
Roast duck with red cabbage and potatoes

Roast duck with red cabbage and potatoes

Ingredients for 4 persons

  • 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)
  • 3 onions
  • 3 oranges (juice and zest)
  • 2 tbsp garlic
  • 2 EL cointreau
  • 1 TL vegetable oil for frying

Zubereitungszeit: 40 min. preparation time

Garzeit: 15 min. baking time and 5 min. cooling/resting time

Nutrition

Calories ca 727 / Protein 56g / Carbohydr. 48g / Fat 30g

Enjoy with Pinot Noir

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

 

Step 1: The preparation

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

Step 2: The potatoes

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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.

Step 3: The Mildessa Red Cabbage

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

Step 4: The duck - part 1

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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.

Step 5: The duck - part 2

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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.

Step 6: The orange

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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.

Step 7: The finish

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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!

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