| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 735 | 35g | 10g | 48g |
| sugars | fibre | protein | salt |
| 20g | 5g | 50g | 2.45g |
Why I Love German Duck Breast with Red Cabbage and Dumplings
Like an Old World melody on a New World instrument, the German wonder that is Duck Breast with Red Cabbage and Dumplings is an orchestra of flavors that never fails to amuse my palate. This fantastic fare, with its savory duck fused with the humble earthiness of the dumplings, and accompanied by the harmonic tanginess of the red cabbage, is a culinary symphony with an unforgettable performance!
Coming Across This Gem
The inspiration for this recipe didn’t come from my nonna or nonno, unlike most of my Italian-American dishes. Instead, as I happened upon the cooking shows of the trained chef and culinary journeyman Rick Stein, I was drawn into the world of German cuisine. I was instantly enamored with this hearty German dish, very reminiscent of the solid, homey Italian meals I grew up eating and cooking.
The Irreplaceable Connection to Comfort Food
What strikes me with the Duck Breast with Red Cabbage and Dumplings is how it manages to straddle that delicious line between comfort food and elegant dining. The way my fellow outdoor enthusiasts would adore this chicken! Just like that much-loved meatloaf back home, or the hearty Sunday Sauce, this dish is a nod towards the grounding and invigorating power of food.
As an avid hiker, a fulfilling meal at the end of a long trail is a reward I always look forward to. And sitting down to a spread of Duck Breast with Red Cabbage and Dumplings never disappoints. It fills the atmosphere with the promise of a peaceful, contented evening, just like when I would return home to an enticing aroma of my grandma’s cooking filling up the house after school.
The succulent, richly flavored duck breast meshes so well with the tangy-sweet red cabbage and the rustic dumplings. Unlike a lot of other recipes, this is a great standalone dish. But, should you want to serve it alongside something else, I recommend a simple green salad or a bright, citrusy Riesling to cut through those mouthwatering hearty flavors. Whether it’s a casual family get-together or a celebratory dinner, this versatile dish has its place at any table.
A Dish to Remember
While Italian-American heartiness is always my guiding star when it comes to food, I also believe in the power of exploring global cuisine. The Duck Breast with Red Cabbage and Dumplings represents that exploration – a beautiful combination of hearty satisfaction and advanced culinary techniques borrowed from German cuisine. Dining on this dish, I find myself traveling gastronomically, without leaving the comfort of my dining table. I partnered tradition with exploration and it was the music to my taste buds. And that, my dear friend, feels heavenly.
What You’ll Need
- 6 Duck breasts
- 3 cup Red cabbage, shredded
- 2 tbsp Vegetable oil
- 1 1/2 cup White wine (dry)
- Salt, to taste
- Black pepper, to taste
- 2 Red apples, peeled and diced
- 1 tbsp Red Wine vinegar
- 2 Cups of flour
- 1/2 Cup of breadcrumbs
- 3 Eggs
- 1/2 Cup of milk
- 4 tbsp Unsalted butter
- 1 tbsp Granulated sugar
- 1 Onion, finely chopped
Method
Step One
Start by seasoning your duck breasts with salt and pepper and placing them skin-side down in a cold non-stick pan. Turn on the heat to medium and let the duck cook until the skin is golden brown and crispy, this process should take about 5-7 minutes. Turn over the breasts and cook for another 5 minutes until the meat is medium rare. Set aside the cooked duck breast, cover with foil to keep warm.
Step Two
In the same pan, add the vegetable oil, finely chopped onion and, red cabbage, cook over medium heat until the cabbage is soft. Now, add in the white wine, granulated sugar, red wine vinegar and diced apples. Let it simmer for about 20 minutes until the cabbage is tender and the liquid is reduced. Season this with salt and pepper to your preference.
Step Three
While the cabbage is cooking, you can start making the dumplings. Mix together flour, breadcrumbs, eggs, milk and a pinch of salt in a large bowl. Stir well until you get a firm dough. If the dough is too sticky, add a bit more flour; if it’s too dry, add a bit more milk. With wet hands, form the dough into small dumplings (the size of large marbles).
Step Four
Bring a large pot of salted water to a boil. Drop the dumplings in the boiling water and cook for about 5 minutes or until they float to the top. Once cooked, use a slotted spoon to take out the dumplings and set them aside.
Step Five
In a large frying pan, melt the unsalted butter over medium heat. Add the cooked dumplings and fry until golden brown and crispy on all sides. Season them with salt to your preference.
Step Six
Finally, it’s time to plate up your dishes. Start by laying a bed of red cabbage on the plate, place the duck breast on top, and scatter the crispy dumplings around. Enjoy your Duck Breast with Red Cabbage and Dumplings!
