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Wine with the meal Wild duck breast with apple-red cabbage & hazelnut brittle, served in the autumn garden with Pinot Noir from Oregon

Wild duck breast with apple and red cabbage & hazelnut brittle

A festive dish that demonstrates the perfect balance of wine and food: Tender breast of wild duck, served with sweet and sour apple red cabbage and crunchy hazelnut brittle. The autumnal character is characterized by earthy aromas and nutty roasted aromas. A delight that is both elegant and down-to-earth and achieves culinary perfection with a Pinot Noir from Oregon.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main course
Cuisine European, French
Servings 2 Servings
Calories 640 kcal

Cooking utensils

  • 1 Frying pan
  • 1 Oven mold
  • 1 Cooking pot
  • 1 Cutting board & knife

Ingredients
  

For the duck breast:

  • 2 Wild duck breasts
  • Salt Pepper
  • 1 Tbsp clarified butter

For the apple and red cabbage:

  • ½ Head of red cabbage
  • 2 Apples
  • 1 Onion
  • 2 Tbsp goose fat
  • 150 ml Red wine
  • 2 Tbsp cranberries

For the hazelnut brittle:

  • 80 g Hazelnuts
  • 50 g Sugar
  • 1 EL Water

Preparation
 

Duck breast:

  • Score the skin side of the duck breasts, season and fry in clarified butter on the skin side.
  • Cook in the oven at 160 °C for approx. 12-15 minutes.

Apple red cabbage:

  • Finely slice the red cabbage, dice the onion and sauté in goose fat.
  • Deglaze with red wine, add the apples, simmer and season with cranberries.

Hazelnut brittle:

  • Caramelize the sugar in a pan, add the water and hazelnuts.
  • Leave to cool on baking paper, chop coarsely.

Recommended sides:

  • Potato gratin
  • Napkin dumplings
  • Lamb's lettuce with walnuts

Nutritional values per portion

Calories: 640kcalCarbohydrates: 38gProtein: 42gFat: 28g
Keyword Apple red cabbage, Fall recipes, Hazelnut, Wild duck, Wine accompaniment
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