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–+ servings

Roast duck with red cabbage & napkin dumplings

Juicy, crispy roast duck, served with sweet and spicy red cabbage and fluffy napkin dumplings. The perfect combination of roasted aromas, fruitiness and creamy texture. It goes well with a spicy Blaufränkisch or an elegant Pinot Noir from Burgundy.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main course
Cuisine Austrian, German
Servings 2 People
Calories 850 kcal

Cooking utensils

  • 1 Cutting board & knife
  • 1 Frying pan & roaster
  • 1 Wooden spoon for stirring
  • 1 Pot for the red cabbage
  • 1 Cooking pot for the dumplings

Ingredients
  

For the duck:

  • 2 Duck breasts approx. 250 g each
  • Salt & pepper to taste
  • 1 teaspoon thyme Dried
  • 1 Tbsp honey
  • 1 Tbsp clarified butter

For the red cabbage:

  • 300 g Red cabbage finely chopped
  • 1 Apple grated
  • 1 Onion finely diced
  • 1 tablespoon of goose fat or butter
  • 2 tablespoon apple cider vinegar
  • 100 ml Red wine
  • 1 tsp sugar
  • Salt & pepper to taste

For the napkin dumplings:

  • 200 g stale white bread diced
  • 150 ml Milk
  • 1 Egg
  • 1 Tbsp butter melted
  • 1 tablespoon parsley chopped
  • Salt & nutmeg to taste

Preparation
 

Prepare & roast the duck:

  • Make a diamond-shaped incision in the skin of the duck breasts, but do not cut into the flesh.
  • Season with salt, pepper and thyme.
  • Place the duck breasts skin side down in a cold frying pan and cook over a medium heat until golden brown and crispy (approx. 8 minutes).
  • Turn and fry for a further 3 minutes on the meat side.
  • Cook in a preheated oven at 160 °C for 15 minutes.
  • Before serving, brush with honey and briefly place under the grill.

Braise the red cabbage:

  • Heat the goose fat in a pan and sauté the onions.
  • Add the red cabbage and grated apple and sauté briefly.
  • Deglaze with apple cider vinegar, then add red wine, sugar, salt & pepper.
  • Simmer over a low heat for 40 minutes, stirring occasionally.

Prepare the napkin dumplings:

  • Pour warm milk over the white bread cubes and leave to infuse for 10 minutes.
  • Stir in the egg, melted butter, parsley, salt and nutmeg.
  • Shape the mixture into a roll, wrap in cling film and aluminum foil.
  • Cook in boiling water for 30 minutes.

Serve:

  • Slice the duck breasts and arrange on the plate.
  • Serve with red cabbage and napkin dumplings.
  • Garnish with fresh herbs.

Recommended side dishes

  • Marinated cranberries as a fruity addition
  • Potato gratin with thyme
  • Brussels sprouts with bacon

Nutritional values per portion

Calories: 850kcalCarbohydrates: 65gProtein: 60gFat: 40g
Keyword Blaufränkisch, Duck, Festive dish, Napkin dumplings, Red cabbage, Wine & Food Pairing
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