Entrée: Germany – Entenbrust Nach Deutscher Art (German-Style Duck Breast)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 50 min

Additional 8 min

Total 1 hr 15 min

Ingredients

2 bone-in, skin-on duck breasts, about 1.25 lb total (570 g total)
Kosher salt and black pepper to taste
2 tbsp (30 ml) duck fat
1 small onion, thinly sliced
1 / 2 small red cabbage, thinly shredded
1–2 tart apples, peeled and sliced
2 tbsp (30 ml) apple cider vinegar
1–2 tbsp sugar, to taste
1 / 2 cup (120 ml) chicken stock
Pinch ground cloves or 2 whole cloves
1 bay leaf
1 / 2 tsp caraway seeds (optional)
Splash red wine (optional)

Instructions

1. Start cabbage: in a pot, warm 1–2 tbsp duck fat over medium heat. Sauté onion 2–3 minutes. Add cabbage, apples, vinegar, sugar, stock, cloves, bay, and caraway. Season lightly.
2. Cover and simmer 35–45 minutes, stirring occasionally, until tender and sweet-sour; adjust vinegar/sugar and salt to taste. Keep warm.
3. Meanwhile, cook duck: score, season, render skin-side down 8–12 minutes, flip 1 minute, finish in 400°F/200°C oven to 130–135°F. Rest 8–10 minutes.
4. Optional jus: pour off excess fat; deglaze pan with a splash of red wine and a bit of stock, reduce briefly, season.
5. Slice duck and serve over braised red cabbage with the pan jus spooned on top.