Duck Breast with Red Cabbage and Bread Dumplings

Here's a classic German/Austrian-style recipe for Duck Breast with Red Cabbage and Bread Dumplings – hearty, flavorful, and perfect for a festive or cozy meal!

Ingredients - serves 4

2 duck breasts (approx. 300–350g each)

Salt and freshly ground black pepper

1 tsp thyme or rosemary (optional)

A bit of neutral oil (only if needed)

1 small red cabbage (about 800g), finely sliced

1 apple (e.g. Granny Smith or Boskop), peeled and grated or chopped

1 onion, finely chopped

2 tbsp goose fat or butter/oil

3 tbsp apple cider vinegar or red wine vinegar

100 ml red wine or apple juice

1 tsp sugar

1 bay leaf

2 cloves

1 small cinnamon stick

Salt and pepper to taste

Method

Score the skin of the duck in a criss-cross pattern (don’t cut into the meat).

Season both sides with salt, pepper, and optional herbs.

Place skin-side down in a cold, dry pan and slowly heat to medium – render the fat and crisp the skin (8–10 minutes).

Flip and sear the meat side for 1–2 minutes.

Transfer to a baking dish, optionally brush with honey/orange juice.

Roast in a preheated oven at 160°C (320°F) for 12–15 minutes for medium (pink).

Rest the duck, loosely covered, for 5–10 minutes before slicing.

In a large pot, heat the goose fat or butter. Sauté the onion until soft, then add apple and cabbage. Add sugar, stir and let it caramelize slightly.

Deglaze with vinegar and red wine/apple juice.

Add bay leaf, cloves, cinnamon, salt & pepper. Cover and simmer for 45–60 minutes, stirring occasionally. Adjust seasoning to taste (can also add 1 tbsp lingonberry or cranberry jam).

Find the recipe for bread dumplings here.