Roasted Duck with Red Cabbage and Potatoes Dumpling Recipe | Crispy Duck with Red Cabbage

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and flavor.

red cabbage

🥗Healthier: green cabbage

💰Cheaper: white cabbage

Green cabbage is often less expensive and still tasty.

Preheat the oven to 375°F (190°C).

Season the duck inside and out with salt and black pepper.

Place the duck on a roasting rack in a roasting pan.

Roast the duck in the preheated oven for about 1.5 hours, basting occasionally until the skin is crispy and golden.

While the duck roasts, shred the red cabbage and sauté it in a large pot with butter and chopped onion until softened, about 10 minutes.

Add vinegar, sugar, caraway seeds, bay leaves, and salt to the cabbage, then cover and simmer for 30 minutes.

Peel and boil the potatoes until tender, then drain and mash them in a bowl.

Mix the mashed potatoes with flour, egg, and a pinch of salt to form a dough.

Shape the dough into small dumplings and boil them in salted water until they float, about 5-7 minutes.

Remove the duck from the oven and let it rest for 10 minutes before carving.

Serve the carved duck with sautéed red cabbage and potato dumplings, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens