Roasted Duck Breast with Red Cabbage and Homemade Mustard Fruits
Succulent roasted duck breasts served with deeply flavored braised red cabbage, structured layered potatoes, and artisanal homemade spiced mustard fruits.
Estimated Nutrition
Calories
1215
kcal / serving
4860 kcal total
Carbs
145.3g
per serving
581 g total
Fat
54.6g
per serving
218.4 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
400
g
Sugar
for mustard fruits
100
g
Brown Sugar
for the cabbage
CondimentsSauces
4
tbsp
Redcurrant Jelly
to finish the cabbage
Dairy
1
piece
Butter
knob for finishing duck
Fruits
Liquids
50
ml
Madeira
wine
150
ml
Veal Stock
can substitute with chicken stock
150
ml
Chicken Stock
brown rich stock
250
ml
Port
fortified wine
500
ml
Red Wine
dry
Meat
500
g
Duck Bones
chopped
4
piece
Duck Breast
skin scored
NutsSeeds
1
piece
Garlic
clove, peeled
1
bunch
Thyme
sprigs
1
piece
Bay Leaf
for the sauce
0.5
tsp
Black Peppercorn
whole
0.5
piece
Cinnamon Stick
broken
3
piece
Juniper Berry
whole
3
piece
Clove
whole
2
piece
Star Anise
whole
OilsFats
Other
10
drops
Mustard Essential Oil
added at the end of the fruit process
Vegetables
1
piece
Shallot
sliced
1
head
Red Cabbage
finely shredded
1
piece
Onion
sliced
2
piece
Desiree Potatoes
large, peeled and very thinly sliced
Method
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