Entrée: Germany – Entenbrust Nach Deutscher Art (German-Style Duck Breast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 50 min

Additional 8 min

Total 1 hr 15 min

Ingredients

2 bone-in, skin-on duck breasts, 570 g total gross weight; estimated 350 g cooked edible meat and skin after excluding bones and cooking loss.
Kosher salt, 3 g, and black pepper, 1 g (estimated amounts for seasoning).
Duck fat, 30 ml (about 28 g). (estimated edible portion: 28 g)
1 small onion, about 70 g, thinly sliced.
1/2 small red cabbage, about 350 g, thinly shredded.
2 tart apples, about 300 g peeled and cored, sliced. (estimated edible portion: 300 g)
Apple cider vinegar, 30 ml (about 30 g).
Sugar, 12–25 g (1–2 tbsp), to taste.
Chicken stock, 120 ml (about 120 g).
Ground cloves, 0.2 g (estimated pinch).
1 bay leaf, about 0.2 g.
Caraway seeds, 1 g (1/2 tsp; optional).
Red wine, 30 ml (about 30 g; optional). (estimated edible portion: 30 g)

Instructions

1. 1. Heat about 15–30 ml of the measured duck fat in a pot over medium heat. Add the onion and sauté for 2–3 minutes.
2. 2. Add the red cabbage, apples, apple cider vinegar, sugar, chicken stock, ground cloves, bay leaf, and optional caraway seeds. Season lightly with some of the salt and pepper.
3. 3. Cover and simmer for 35–45 minutes, stirring occasionally, until the cabbage is tender. Taste and adjust the vinegar, sugar, salt, and pepper. Keep warm.
4. 4. Meanwhile, pat the duck breasts dry, score the skin without cutting into the meat, and season with the remaining salt and pepper. Place skin-side down in a cool or moderately warm skillet and cook over medium heat for 8–12 minutes, pouring off excess rendered fat as needed.
5. 5. Turn the breasts and cook for 1 minute, then transfer the skillet to a 200°C (400°F) oven. Roast until the thickest part reaches 74°C (165°F); rest for 8–10 minutes before slicing.
6. 6. For optional pan jus, pour off excess fat, add the optional red wine and a little additional chicken stock, and reduce briefly while scraping up browned bits.
7. 7. Slice the duck and serve over the braised red cabbage with the pan jus, if made.