Roast Duck With Braised Cabbage And Crispy Potatoes

Name: Roast Duck With Braised Cabbage And Crispy Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 1 None onion, diced; 3 1/2 lbs red cabbage, trimmed and finely sliced; 2 None cooking apples, peeled, cored and diced; 1 cup apple juice; 1 None cinnamon stick; 4 None cloves; 2 None duck breasts; 2 tbsp sunflower oil; 1 2/3 lbs potatoes, peeled and cut into wedges; 2/3 cup red wine; 1 2/3 cups chicken stock; 6 tbsp balsamic vinegar; 1 pinch sugar; 1 tbsp cornstarch; 4 None canned pear halves; 3-4 tbsp cranberry sauce

Servings: persons

2 tbsp butter
1 None onion, diced
3 1/2 lbs red cabbage, trimmed and finely sliced
2 None cooking apples, peeled, cored and diced
1 cup apple juice
1 None cinnamon stick
4 None cloves
2 None duck breasts
2 tbsp sunflower oil
1 2/3 lbs potatoes, peeled and cut into wedges
2/3 cup red wine
1 2/3 cups chicken stock
6 tbsp balsamic vinegar
1 pinch sugar
1 tbsp cornstarch
4 None canned pear halves
3-4 tbsp cranberry sauce

1
Heat the butter in a saucepan, add the onion and cook for 3-4 mins, stirring. Add the cabbage and apples and mix well. Stir in the apple juice, cinnamon, cloves and 1/2 cup water. Season, then cover and simmer for 50 mins -1 hour.
2
Preheat the oven to 325u00b0F. Score the duck skin with a sharp knife and season all over. Heat a frying pan and place the duck, skin side down, into the pan to sear for 2-3 mins. Transfer the duck to a roasting pan, skin side up, and bake for 20-25 mins.
3
Heat 2 tbsp sunflower oil in a large frying pan, add the potatoes wedges and fry for 10-12 mins until golden and cooked through.
4
Remove the duck from the roasting pan and wrap in foil to rest. Deglaze the pan with red wine and place it over low heat. Pour in the stock, 2 tbsp vinegar and sugar and season. Mix the cornstarch with 2 tbsp water until smooth and mix into the gravy and simmer for 2-3 mins, stirring.
5
Mix 4 tbsp vinegar into the cabbage. Season and simmer for 3-4 mins.
6
Unwrap and slice the duck and place on 4 plates. Divide the cabbage and potatoes between the plates. Drizzle with gravy. Spoon a little cranberry sauce into the pear halves and use one on each plate as garnish.

649

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tbsp butter, 1 None onion, diced, 3 1/2 lbs red cabbage, trimmed and finely sliced, 2 None cooking apples, peeled, cored and diced, and more.

Yes, Roast Duck With Braised Cabbage And Crispy Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!