Entree: Slovakia – Northern Culinary Region – Kačacie Prsia s Červenou Kapustou (Pan-roasted duck breasts served with braised red cabbage)

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

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 15 min

Total 1 hr 35 min

Ingredients

4 skin-on duck breasts, 680 g raw gross weight; estimated 520 g cooked edible meat and skin (about 130 g per breast)
5 g kosher salt for duck, plus additional salt to taste
2.5 g ground black pepper for duck
15 ml vegetable oil, if needed (about 14 g)
1 medium red cabbage, 900 g gross, cored and thinly sliced; estimated 810 g edible
1 large onion, 225 g, thinly sliced
1 tart apple, 170 g gross, peeled, cored, and thinly sliced; estimated 140 g edible
30 ml white wine vinegar (about 30 g)
30 g brown sugar
120 ml water or dry white wine (choose one; if using wine, about 120 g)
1 bay leaf (about 0.2 g)
2 g caraway seeds, lightly crushed
30 g unsalted butter
15 ml vegetable oil (about 14 g)
2.5 g salt for cabbage, plus additional salt to taste
15 g fresh parsley, chopped, for garnish
Section heading for bread dumplings (knedle); no separate ingredient quantity.
225 g stale bread cubes
240 ml milk (about 245 g)
2 large eggs, about 100 g edible weight
60 g all-purpose flour
8 g fresh parsley, chopped
2.5 g salt
15 g butter for sautéing, optional

Instructions

1. 1. Melt the 30 g butter and 15 ml vegetable oil in a large heavy pot over medium heat. Add the sliced onion and sauté for about 5 minutes, until translucent.
2. 2. Add the sliced apple and cook for 2 minutes. Stir in the red cabbage, brown sugar, vinegar, water or wine, bay leaf, caraway seeds, and 2.5 g salt. Bring to a simmer, cover, and cook gently for 35–45 minutes, stirring occasionally, until tender. Adjust seasoning to taste.
3. 3. While the cabbage cooks, put the stale bread cubes in a bowl. Warm the milk slightly, pour it over the bread, and leave for 5 minutes. Stir in the eggs, flour, 8 g parsley, and 2.5 g salt. Rest the mixture for 10 minutes.
4. 4. Bring a large pot of salted water to a gentle simmer. Form 8–10 dumplings with two spoons and lower them into the water. Simmer for 8–10 minutes, until they float and are set. Remove with a slotted spoon and keep warm. If desired, sauté the dumplings in the optional 15 g butter until lightly browned.
5. 5. Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides with the duck salt and pepper.
6. 6. Place the duck breasts skin-side down in a cold skillet. Set over medium heat and cook for 8–12 minutes, until the skin is golden and crisp, pouring off excess rendered fat as needed. Turn and cook for 3–5 minutes more for medium-rare, or longer to the preferred doneness. Rest for 5 minutes.
7. 7. Slice the duck across the grain. Remove the bay leaf from the cabbage and rewarm the cabbage if needed.
8. 8. Divide the cabbage and dumplings among four plates. Arrange the sliced duck on top, spoon over a little pan juice, and garnish with the 15 g chopped parsley.