Braised Duck With Red Cabbage(German)
Braised Duck with Red Cabbage is a hearty German dish that combines the rich flavors of tender duck and sweet, tangy cabbage. The slow-cooked duck absorbs the savory notes from the red wine and salt pork, making it perfect for family gatherings or special occasions during the cooler months.
Ingredients
Instructions
- Wash the duckling and pat dry. Season with salt and pepper.
- Place the duck in a shallow pan and roast at 375° for 30 minutes.
- Meanwhile, blanch the cabbage in boiling water for 5 minutes. Drain and sprinkle with lemon juice.
- Fry the salt pork in a large saucepan.
- Add the onion and sauté until tender.
- Mix in the flour.
- Add the cabbage, red wine, and sugar. Season with salt and pepper.
- Cook slowly, covered, for 30 minutes.
- Put the partially cooked duck pieces and some of the drippings from the pan over the cabbage.
- Continue to simmer, covered, for 1 hour or until the duck is cooked. Add more red wine while cooking, if desired.
Tips & Substitutions
For a richer flavor, consider adding a splash of red wine to the braise along with the cabbage. If you don't have salt pork, diced bacon can be a great substitute. Ensure the duck is well-seasoned before roasting to enhance its natural flavors. If you prefer a slightly sweet touch, adjust the sugar in the cabbage mixture to your taste.
Serving Suggestions
Serve the braised duck over a bed of the flavorful cabbage for a satisfying meal. It pairs beautifully with German Potato Salad (Kantoffie Salad) for a classic touch. A side of crusty bread or roasted potatoes complements the dish well, soaking up the rich braising juices.
Storage & Reheating
Leftover braised duck can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the duck and cabbage in a pot over low heat, adding a splash of water or broth to prevent drying out. Cover to retain moisture and heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Duck With Red Cabbage(German) contains roughly 428 calories, with 11g protein, 86g carbohydrates, and 7g fat. It is an excellent source of vitamin C (135% of the Daily Value), dietary fiber (54% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1153mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of duck?
Yes, you can substitute duck with a whole chicken or even a pork shoulder for a different flavor profile. Adjust the cooking time based on the meat used, as chicken may require less time, while pork may need longer to tenderize.
What can I serve with this dish?
This braised duck dish goes well with traditional sides like red cabbage or roasted vegetables. For a heartier meal, consider pairing it with Delicious Pork Roast With Sauerkraut or creamy mashed potatoes to complement the flavors.
How do I know when the duck is fully cooked?
The duck is fully cooked when its internal temperature reaches 165°F (74°C). You can also check that the meat is tender and easily pulls away from the bone. If using a whole duck, ensure that the juices run clear when pierced.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).