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Roast duck with red cabbage and new potatoes

Based on 23 ratings
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Mason

Contributor

Difficulty

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

Ingredients

Servings:-4+
duck breasts
500 jarred red cabbage
400 g new potatoes
onions
2 cloves garlic
20 parsley
120 ml water
50 g unsalted butter
300 ml veal stock
oranges
2 tbsp Cointreau
vegetable oil (for frying)
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • saucepan
  • saucepan (large)
  • frying pan
  • cooking spoon
  • aluminum foil
  • fine grater
  • saucepan (small)
  • whisk

Nutrition per serving

Cal
727
Protein
56 g
Fat
30 g
Carb
48 g
  • Step 1/6

    Preheat oven to 180°C/350°F. Cut onions and garlic cloves into fine rings. Score skin of duck breast. Roughly chop parsley.
    • onions
    • 2 cloves garlic
    • duck breasts
    • 20 parsley
    • oven
    • cutting board
    • knife

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

  • Step 2/6

    In a large saucepan, cook potatoes in salted water over medium heat, approx. 10 - 15 min. Drain and peel potatoes, then return to pan and sauté in half the butter and some veal stock,  approx. 3 - 5 min. Remove from heat, cover, and set aside. Add freshly chopped parsley right before serving.
    • 400 g new potatoes
    • 120 ml water
    • 25 g unsalted butter
    • 50 ml veal stock
    • salt
    • saucepan

    In a large saucepan, cook potatoes in salted water over medium heat, approx. 10 - 15 min. Drain and peel potatoes, then return to pan and sauté in half the butter and some veal stock, approx. 3 - 5 min. Remove from heat, cover, and set aside. Add freshly chopped parsley right before serving.

  • Step 3/6

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

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

  • Step 4/6

    Heat some vegetable oil in a large frying pan over medium-high heat. Add duck breast and sear skin-side down for approx. 1 – 2 min. Reduce heat and sear other side for approx. 1 min. Remove duck from pan. Add onions and garlic to the same frying pan and briefly sweat. Then return duck breast to the pan, placing them on top of the onions and garlic. Transfer to a preheated oven and bake at 180°C/350°F for 5 – 7 min.
    • vegetable oil (for frying)
    • frying pan
    • cooking spoon

    Heat some vegetable oil in a large frying pan over medium-high heat. Add duck breast and sear skin-side down for approx. 1 – 2 min. Reduce heat and sear other side for approx. 1 min. Remove duck from pan. Add onions and garlic to the same frying pan and briefly sweat. Then return duck breast to the pan, placing them on top of the onions and garlic. Transfer to a preheated oven and bake at 180°C/350°F for 5 – 7 min.

  • Step 5/6

    After baking, transfer duck breasts, onions, and garlic to aluminum foil. Wrap tightly and return to switched off oven for approx. 10 – 15 min.
    • aluminum foil

    After baking, transfer duck breasts, onions, and garlic to aluminum foil. Wrap tightly and return to switched off oven for approx. 10 – 15 min.

  • Step 6/6

    Meanwhile, zest one-third of oranges and set aside. Add juice and flesh from all oranges to a small saucepan and cook over medium heat until reduced by half, then stir in the zest. Add the remaining stock to the sauce and continue to cook for another approx. 3 – 5 min. Add remaining 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, potatoes, and parsley. Enjoy!
    • oranges
    • 2 tbsp Cointreau
    • pepper
    • fine grater
    • saucepan (small)
    • whisk

    Meanwhile, zest one-third of oranges and set aside. Add juice and flesh from all oranges to a small saucepan and cook over medium heat until reduced by half, then stir in the zest. Add the remaining stock to the sauce and continue to cook for another approx. 3 – 5 min. Add remaining 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, potatoes, and parsley. Enjoy!