Duck Breast with Red Cabbage Strudel

For Martins Day, goose or duck and red cabbage must not be missing from the table. Since preparing a whole goose or duck is a time-consuming process, we can simplify the task by preparing duck breasts. Serve them with an interesting side dish - red cabbage strudel. With the right wine choice, success is guaranteed!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 25 dag Cheese, cottage cheese

  • 10 dag Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 2 pinch Salt, table

  • 1 piece Apple, fresh

  • 200 g Cabbage, red, fresh

  • 0.5 piece Onion, raw

  • 1 spoon Sugar, white

  • 1 spoon Oil, olive

  • 1 piece Spices, cinnamon, ground

  • 3 pieces Spices, cloves, ground

  • 1 dl Alcohol, Wine, White

  • 1 piece Game meat, Duck, breasts, fresh

  • 3 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 20 g Honey

  • 1 pinch Spices, cinnamon, ground

  • 0.5 teaspoons Orange, shell

  • 0.5 dl Alcohol, Wine, White

Steps

  1. Rinse the duck breasts and pat them dry with paper towels. Make shallow cuts in the skin with a knife. Then season the duck breasts on both sides with salt and pepper. Prepare a glaze from honey, orange zest, cinnamon, and wine. Add all the glaze ingredients to a bowl and mix well with a hand whisk until you get a uniform mixture.

  2. Preheat the oven to 200°C. Place the duck breasts skin-side down in a cold pan. Cook the skin side for about 5 to 7 minutes until the skin becomes crispy. As fat accumulates in the pan, pour it into a small bowl. Once the skin is crispy, flip the breasts and cook the other side for about 1 minute. Remove the pan from the heat and brush the breasts with the glaze. Place the pan with the duck breasts in the preheated oven for about 10 minutes. Remove the roasted duck breasts from the oven and let them rest for about 5 minutes before serving.

  3. To prepare the red cabbage strudel, start by making the braised red cabbage. Peel and finely grate the apple. Clean the cabbage and cut it into thin strips. Peel and finely chop the onion. Heat oil in a pot and caramelize the sugar. Add the chopped onion and sauté until translucent. Then add the shredded cabbage and grated apple, mixing well. Once the cabbage softens slightly, add wine and season with a cinnamon stick and cloves. Let the cabbage simmer slowly for about half an hour or until it is completely tender. Let the cooked cabbage cool.

  4. Prepare the strudel dough from cottage cheese, eggs, flour, and salt. Add all the ingredients to a bowl and mix well until you get a smooth but firm dough. Grease a piece of aluminum foil with oil. Add the cottage cheese dough and shape it into a rectangle about 0.5 cm thick. Spread the cooled braised red cabbage evenly over the dough. Roll it all up into a strudel.

  5. Cook the prepared strudel in salted boiling water for about half an hour.

  6. Slice the prepared duck breasts and arrange them on a plate. Add the strudel cut into rings and drizzle everything with the sauce that has accumulated in the pan. Serve the prepared dish with a glass of the wine used in the recipe.

Nutrition Information (Per 100g)

  • Calories: 123.93 kcal
  • Fat: 3.09 g
    • Saturated Fat: 0.6 g
  • Carbohydrates: 13.84 g
    • Sugars: 4.81 g
  • Protein: 7.99 g
  • Fiber: 1.46 g

Advice

Grate the apple and drizzle it with a little lemon juice to prevent oxidation. It is best to use organic oranges, whose peel is not treated with pesticides. If organic oranges are not available, immerse the oranges in boiling water for a few minutes, then wipe them thoroughly to remove the wax, which contains toxins.