Hearty, festive and perfect for red wine lovers
Wine with food is more than just an accompaniment here – it is the harmonious combination of flavors, texture and depth. This autumnal-winter dish combines tender braised duck legs with sweet chestnuts and aromatic red cabbage. The interplay of hearty meat, caramelized sauce and earthy garnishes creates a taste sensation that calls for a structured red wine full of character. The nutty sweetness of the chestnuts meets subtle acidity and fruit, while the red cabbage provides balance with its light sweetness and spice. A classic festive dish that pairs wonderfully with a Blaufränkisch from Burgenland.
Ideal wine accompaniment: Blaufränkisch Leithaberg DAC (Burgenland, Austria)
A Blaufränkisch Leithaberg DAC from Burgenland brings exactly the elegance, structure and freshness that this dish demands. Its juicy cherry fruit, fine minerality and elegant tannin frame reflect the aromas of the braised duck. While the ripe fruit blends harmoniously with the sweet and spicy red cabbage, the lively acidity provides tension and lightness. The mineral note of the limestone soil of the Leithaberg region gives the wine a precise, cool line that contrasts with the strong meat. Together, this creates a wine and food experience that is as sensual as it is balanced – a prime example of culinary harmony.
Further wine recommendations for this dish
Pinot Noir Givry AOC (Bourgogne, France)
This Pinot Noir combines elegance and finesse with fine fruit. Notes of cherry, dried herbs and some undergrowth complement the hearty taste of duck. Its gentle tannins and fresh acidity balance the strong components of the dish.
Merlot Colli Euganei DOC (Veneto, Italy)
A Merlot from the Colli Euganei region impresses with its velvety texture and intense fruit. Aromas of plum, dark chocolate and spices underline the aromatic sauce, while the soft structure elegantly envelops the flesh.
Cabernet Sauvignon WO Stellenbosch (South Africa)
A powerful Cabernet Sauvignon from Stellenbosch brings depth, ripe fruit and distinctive tannins. Cassis, tobacco and pepper are ideally reflected in the intense jus of the duck. Its structure gives the dish weight and length.
Syrah Crozes-Hermitage AOC (Rhône, France)
This Syrah from the northern Rhône has aromas of black pepper, blackberries and violets. Its earthy spiciness and medium density combine perfectly with red cabbage and chestnuts. A wine that combines power and elegance.
Tempranillo DO Ribera del Duero (Castile-León, Spain)
With dark fruit, vanilla and fine wood notes, this Tempranillo complements the autumnal depth of the dish. Its silky tannins and spicy structure harmoniously round off the ensemble of meat, sauce and side dishes.
The recipe:
Geschmorte Entenkeulen mit Maronen & Rotkohl
Cooking utensils
- 1 Bräter
- 1 Pfanne
- 1 Topf
- 1 Backofen
- 1 Schneidebrett & Messer
- 1 Kochlöffel
Ingredients
Für die Entenkeulen:
- 2 Entenkeulen
- Salz und Pfeffer
- 1 Zwiebel
- 1 Möhre
- 1 Stück Sellerie
- 2 EL Entenfett oder Butter
- 1 EL Tomatenmark
- 200 ml Rotwein
- 300 ml Geflügelfond
- 1 Zweig Thymian
- 1 Lorbeerblatt
Für die Maronen:
- 150 g gegarte Maronen
- 1 EL Butter
- 1 TL Honig
- Salz und Muskat
Für den Rotkohl:
- 300 g Rotkohl
- 1 Apfel
- 1 EL Zucker
- 2 EL Apfelessig
- 100 ml Rotwein
- 1 Lorbeerblatt
- 2 Gewürznelken
Preparation
Entenkeulen schmoren:
- Entenkeulen salzen, pfeffern und in Entenfett goldbraun anbraten. Herausnehmen.
- Zwiebel, Möhre und Sellerie im Bratensatz rösten, Tomatenmark zugeben.
- Mit Rotwein ablöschen, einreduzieren, Fond und Gewürze zugeben.
- Keulen einlegen, 90 Minuten bei 160 °C zugedeckt schmoren.
Maronen karamellisieren:
- Butter in Pfanne erhitzen, Maronen mit Honig glasieren, mit Salz und Muskat würzen.
Rotkohl zubereiten:
- Zucker karamellisieren, mit Essig und Rotwein ablöschen.
- Rotkohl, Apfel und Gewürze zugeben, 45 Minuten sanft schmoren.
Anrichten:
- Entenkeulen mit Sauce, Rotkohl und Maronen servieren.
Empfohlene Beilagen:
- Kartoffelknödel
- Selleriepüree
- Petersilienkartoffeln
