Entree: Czechia – Prague Pub Classics – Kachní Prsa (Seared duck breast served with braised red cabbage and traditional bread dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 8 min

Total 1 hr 35 min

Ingredients

- 4 duck breasts, approx. 6 oz (170 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (for searing)
- 2 tbsp (30 g) unsalted butter, divided
- 1 large shallot, finely chopped, about 1.5 oz (45 g)
- 2 cloves garlic, minced, about 0.3 oz (9 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) chicken stock
- 3 tbsp (60 g) sour cherry preserves or plum jam
- 1 tsp (5 ml) red wine vinegar
- 1 small bay leaf
- For braised red cabbage:
  - 1 lb (450 g) red cabbage, shredded
  - 1 medium apple, peeled and grated, about 6 oz (170 g)
  - 1 small onion, thinly sliced, about 3 oz (85 g)
  - 2 tbsp (30 g) unsalted butter
  - 2 tbsp (30 ml) red wine vinegar
  - 1/4 cup (50 g) brown sugar
  - 1/2 cup (120 ml) chicken stock or water
  - 1/2 tsp (1 g) salt
  - 1/4 tsp (0.5 g) ground allspice or 1/4 tsp caraway seeds (optional)
- For houskové (bread) dumplings (quick version):
  - 4 cups (300 g) cubed day-old white bread
  - 1 cup (240 ml) whole milk, warmed
  - 2 large eggs
  - 1/4 cup (30 g) all-purpose flour
  - 1 small onion, finely chopped and lightly sautéed in 1 tbsp (15 g) butter, cooled
  - 1/2 tsp (3 g) salt
  - 1/4 tsp (1 g) ground nutmeg (optional)
- Garnish: chopped fresh parsley, 1 tbsp (15 g)

Instructions

1. Prepare the braised red cabbage: in a large heavy pot melt 2 tbsp (30 g) butter over medium heat. Add sliced onion and grated apple and sauté until soft, about 5 minutes.
2. Add shredded cabbage, 2 tbsp (30 ml) red wine vinegar, 1/4 cup (50 g) brown sugar, 1/2 cup (120 ml) chicken stock, bay leaf, salt, and optional spices. Cover and simmer gently, stirring occasionally, until tender, 35–45 minutes. Adjust seasoning and keep warm.
3. Make the bread dumpling dough: in a large bowl combine cubed bread, warmed milk, eggs, flour, sautéed onion, salt, and nutmeg. Mix gently until cohesive but not soggy. Let rest 10 minutes. Shape into two to three loose loaves using wet hands.
4. Cook dumplings: bring a large pot of salted water to a gentle simmer. Carefully lower dumpling loaves, cover, and simmer 20–25 minutes, turning once midway. Remove, cool slightly, and slice into rounds.
5. Score duck breast skin in a diamond pattern without cutting into meat. Pat dry and season both sides with salt and pepper.
6. Heat a large skillet over medium-high heat. Add neutral oil. Place duck breasts skin-side down and cook, pressing slightly, until fat renders and skin is deep golden and crisp, 8–10 minutes. Reduce heat if skin browns too quickly.
7. Flip duck breasts and sear meat side 2–4 minutes for medium-rare (adjust to preference). Transfer to a cutting board and let rest 8 minutes. Reserve 1–2 tbsp (15–30 ml) of duck fat in the skillet.
8. Make the pan sauce: remove excess fat leaving about 1 tbsp (15 g) in skillet. Add 2 tbsp (30 g) butter and sauté shallot and garlic until soft, about 2 minutes. Deglaze with 1/2 cup (120 ml) red wine, scraping browned bits, then add 1/2 cup (120 ml) chicken stock, 3 tbsp (60 g) sour cherry preserves, and 1 tsp (5 ml) red wine vinegar. Simmer until slightly reduced and glossy, about 5–7 minutes. Adjust salt and pepper.
9. Slice duck breasts across the grain and arrange on plates with braised cabbage and dumpling slices. Spoon sauce over duck and garnish with chopped parsley.
10. Serve immediately, traditional with extra braised cabbage and dumplings at the table.