Roasted Duck Breast with Red Cabbage Strudel

The pairing of roasted duck and red cabbage is nothing new. However, served in a strudel form, it becomes much more exciting, adding an extra layer of texture and crunchiness.

The red cabbage strudel can stand on its own, but it is also an ideal festive side dish.

This autumn, I managed to get a home-raised, ready-to-cook duck again. I was surprised by its size; at first, I thought it was a goose.

I cut the breast in half lengthwise and roasted it after scoring the skin into a diamond pattern. It turned out to be so much that we ate from it for days.

I also prepared mashed potatoes as a side, just in case someone didn’t fancy the cabbage strudel, but it was unnecessary caution—we were still snacking on the leftovers the next day!

Ingredients

For the roasted duck breast:
2 duck breasts
1 tbsp duck fat
salt
black pepper
2 sprigs of rosemary
4 garlic cloves

For the red cabbage strudel:
approx. 500 g (1.1 lbs) red cabbage
3 tbsp duck fat
1 tsp sugar
salt
black pepper
1 tsp ground cumin
1-2 tbsp violet vinegar or apple cider vinegar
3 sheets of phyllo dough (strudel sheets)
70 g (2.5 oz) butter
1 egg
2-3 tbsp sesame seeds

If you have duck, try these (Translation of older recipes is currently in progress.):

1. Kacsa rámen – gazdag, melengető leves Japánbol (Duck Ramen – a rich, warming soup from Japan)
2. Kacsamell mangószósszal (Duck breast with mango sauce)
3. Kacsamáj karamellizált birsalmával (Duck liver with caramelized quince)

Preparation

1. Finely shred the red cabbage.
2. Caramelize the sugar slightly in the duck fat, then add the cabbage.
3. Season with salt and pepper and sauté while stirring until it is soft but still has a slight crunch.
4. Flavor with vinegar and cumin, then let it cool completely.
5. Score the skin of the duck breasts with a sharp knife and season the meat with salt and pepper.
6. Heat a very small amount of fat and place the duck breast in the pan skin-side down.
7. Brown both sides, then add the garlic, rosemary, and a little water.
8. Brush the phyllo sheets with melted butter, place the cooled cabbage along the long side, and roll it up.
9. Brush with beaten egg, prick with a fork, and sprinkle with sesame seeds.
10. Bake in a 180°C (350°F) oven until golden brown.
11. Let both the duck breast and the strudel rest before slicing and serving.