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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.

DinnerDuckFine DiningSpecial OccasionDuck BreastRed Cabbage
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
2
kg
Pears
small and firm, peeled and halved lengthways with stalks and seeds intact
2
piece
Apples
peeled, quartered, and sliced crossways
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 Breasts
skin scored
NutsSeeds
1
piece
Garlic
clove, peeled
1
bunch
Thyme
sprigs
1
piece
Bay Leaf
for the sauce
0.5
tsp
Black Peppercorns
whole
0.5
piece
Cinnamon Stick
broken
3
piece
Juniper Berries
whole
3
piece
Cloves
whole
2
piece
Star Anise
whole
OilsFats
1
tbsp
Olive Oil
for the sauce
1
tbsp
Duck Fat
for sweating vegetables
1
tbsp
Olive Oil
for frying potatoes
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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