Entree: Slovakia – Northern Culinary Region – Kačacie Prsia s Červenou Kapustou (Pan-roasted duck breasts served with braised red cabbage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 4 skin-on duck breasts, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt for duck, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper for duck
- 1 tbsp (15 ml) vegetable oil, if needed
- 1 medium head red cabbage, about 2 lb (900 g), cored and thinly sliced
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 tart apple (such as Granny Smith), peeled, cored and thinly sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) white wine vinegar
- 2 tbsp (30 g) brown sugar
- 1/2 cup (120 ml) water or dry white wine
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2.5 g) salt for cabbage, plus more to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish
- For bread dumplings (knedle):
  - 8 oz (225 g) stale bread cubes
  - 1 cup (240 ml) milk
  - 2 large eggs
  - 1/2 cup (60 g) all-purpose flour
  - 2 tbsp (8 g) chopped fresh parsley
  - 1/2 tsp (2.5 g) salt
  - 1 tbsp (15 g) butter for sautéing (optional)

Instructions

1. Prepare the braised red cabbage: in a large Dutch oven or heavy pot, melt 1 tbsp (15 g) butter with 1 tbsp (15 ml) oil over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
2. Add the sliced apple and cook 2 minutes more. Stir in the sliced red cabbage, brown sugar, white wine vinegar, water or wine, bay leaf, crushed caraway seeds, and 1/2 tsp (2.5 g) salt. Bring to a simmer, cover, and cook gently for 35–45 minutes, stirring occasionally, until cabbage is tender and flavors meld. Adjust salt and vinegar to balance sweetness and acidity.
3. While cabbage cooks, make bread dumpling mixture: place stale bread cubes in a bowl. Warm the milk slightly and pour over bread; let soak 5 minutes. Stir in eggs, flour, chopped parsley, and 1/2 tsp (2.5 g) salt until combined. Let rest 10 minutes to hydrate.
4. Bring a large pot of salted water to a gentle simmer. Using two spoons, form dumpling portions (about 8–10) from the batter and drop into simmering water. Cook dumplings 8–10 minutes until they float and are set. Remove with a slotted spoon and keep warm. Optionally, sauté dumplings briefly in 1 tbsp (15 g) butter for a light crust before serving.
5. Score the skin of duck breasts in a crosshatch pattern without cutting the meat. Season both sides with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
6. In a cold skillet, place duck breasts skin-side down. Turn heat to medium and cook slowly so fat renders, 8–12 minutes, until skin is deep golden and crisp. Drain excess fat as needed. Flip and cook 3–5 minutes more for medium-rare (adjust longer for preferred doneness). Transfer to a cutting board and rest 5 minutes.
7. Slice duck breasts thinly on the bias. Rewarm braised cabbage if needed and remove bay leaf.
8. To serve, place a portion of braised red cabbage on each plate, add bread dumplings, and arrange sliced duck breast on top. Spoon a little of the reserved duck pan juices over the meat and garnish with chopped fresh parsley.