Duck with Red Cabbage and Dumplings (Laura Karasek)

5 from 5 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 340 kcal


Dumplings in panko nut butter:

  • 2 Pc. Duck breast
  • 1 kg Floury potatoes, cooked and steamed
  • 1 Pc. Egg
  • Salt
  • Nutmeg
  • Potato flour
  • 100 g Panko (breadcrumbs)
  • 150 g Butter

Red cabbage salad:

  • 0,25 Pc. Red cabbage
  • 1 tbsp Cranberries
  • 4 cl Bianco balsamic vinegar
  • Cream
  • Vinegar
  • Salt
  • Pepper
  • Sugar
  • Cinnamon
  • 1 Pc. Orange
  • 1 Pc. Bay leaf
  • 1 shot Dark balsamic vinegar
  • 100 ml Duck stock
  • 1 tbsp Cranberries
  • Oil for deep-frying


  • Free the duck legs from the bones, add salt and fry them in the deep fryer at 140 degrees.
  • Fill a tub of water in the oven with hot water and place the duck breast seasoned with salt on the grill at 70 degrees.
  • Press the cooked potatoes through a press. Season the potato mixture with salt and nutmeg. Add egg and enough potato flour to create a malleable mixture. Form dumplings and then let them steep in salted water.
  • Cut the red cabbage into fine strips. Mix the cream, cranberries, white balsamic vinegar, cinnamon, pepper, salt and sugar, add the orange zest and the juice of a quarter orange, stir and knead well with your fingers.
  • Press the rest of the orange into a saucepan and reduce the dark balsamic vinegar together with a bay leaf, then pour the duck stock and reduce further. Add a spoonful of cranberries.
  • Melt the butter in a pan and let it turn golden brown, toast the panko crumbs in it and toss the finished dumplings in it.
  • Cut the fat layer of the duck breast crosswise and fry on this side until crispy. Then cut into slices. Place two slices on each plate with a piece of leg next to them. Arrange two dumplings and a portion of red cabbage salad in a triangle, and sap with the sauce.
  • Image rights: Wiese Genuss


Serving: 100gCalories: 340kcalCarbohydrates: 17.7gProtein: 2.7gFat: 28.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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