Roast duck with red cabbage and new potatoes

Roast-duck-with-red-cabbage-and-new-potatoes-7
A heavenly combination of flavors. The apple red cabbage plays wonderfully off the orange glaze of the duck.

 

Difficulty: Medium

Time: 40 min. preparation time, 15 min. baking time

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

Ingredients (4 servings)

4duck breast fillets
500 gbraised red cabbage
400 gnew potatoes
300 mlveal stock (divided)
20 gparsley
120 mlwater
50 gbutter (divided)
3onions
3oranges (juice and zest)
2 clovesgarlic
2 tbspcointreau
1 tspvegetable oil for frying

Utensils

oven, 2 large saucepans, fine grater, aluminum foil, small saucepan, cutting board, knife, large ovenproof frying pan

Wine Tip

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

Step 1

Roast duck with red cabbage and new potatoes

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

oven, cutting board, knife

3 onions / 2 cloves garlic / 4 duck breast fillets

Step 2

Roast duck with red cabbage and new potatoes

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 potatoes / 50 g butter / 50 g veal stock / 20 g parsley / salt

Step 3

Roast duck with red cabbage and new potatoes

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

In a large frying pan, sear skin side of duck breast in vegetable oil over medium-high heat for approx. 1 – 2 min. Reduce heat and sear other side 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

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

aluminum foil

Step 6

Roast duck with red cabbage and new potatoes

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

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 tbsp Cointreau / salt / pepper