Roast duck with red cabbage and new potatoes

Roast duck with red cabbage and new potatoes

14 ratings

Sabine, doctor and passionate cook


„A heavenly combination of flavors. The apple red cabbage plays wonderfully off the orange glaze of the duck.“

Difficulty

Medium 👍
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
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 cloves
garlic
2 tbsp
cointreau
1 tsp
vegetable oil for frying
Metric
Imperial
  • 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 cloves garlic
  • 2 tbsp cointreau
  • 1 tsp vegetable oil for frying

Utensils

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

Enjoy with

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

Nutrition per serving

Cal
727
Protein
56g
Fat
30g
Carb
48g

Step 1/7

Preheat oven to 180°C/350°F. Cut onions and garlic cloves into fine rings. Score skin of duck breast.
  • 3 onions
  • 2 cloves garlic
  • 4 duck breast fillets
  • oven
  • cutting board
  • knife

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

Step 2/7

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.
  • 120 ml water
  • 400 new potatoes
  • 50 butter
  • 50 veal stock
  • 20 parsley
  • salt
  • large saucepan
  • pan

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 3/7

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

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

Step 4/7

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.
  • 1 tsp vegetable oil for frying
  • large ovenproof frying pan

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.

Step 5/7

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

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.

Step 6/7

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.
  • 1 orange (zest)
  • 3 oranges (juice)
  • fine grater
  • small saucepan

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 7/7

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 butter
  • 2 tbsp Cointreau
  • salt
  • pepper

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!