Duck with red cabbage

Here is a happy marriage between duck breast and red cabbage, a mixture of tenderness, acidity and flavor.

Ingredients for 4 persons

  • 1 Red cabbage
  • 50 g duck fat
  • 25 cl of full-bodied red wine (Costières de Nîmes type)
  • 2 tbsp. tablespoon of wine vinegar
  • 30 g of jelly currants
  • 500 g of potatoes (Charlotte)
  • 20 g semi-salted butter
  • 1 tbsp. oil soup
  • 4 duck breasts (150 g each)
  • 1 tbsp. teaspoon of spices (pepper, ground cloves)
  • Salt pepper


  • 50 g semi-salted butter
  • 25 cl of chicken broth
  • Salt pepper

Duck breast with red cabbage

  • Wash the cabbage, remove the larger rib and cut it into thin strips.
  • Melt the duck fat, brown the cabbage for 15 minutes over low heat.
  • Add the wine, vinegar and redcurrant jelly. Cover again for 15 minutes.

Preheat the oven to 140 ° C (th.4).

  • Peel, wash and grate the potatoes.
  • In a skillet, heat 20 g of butter and oil, add the potatoes.
  • Cook this galette over medium heat for 5 minutes on each side.
  • Keep warm in the oven.

For the sauce:

  • Cut the cold butter into pieces.
  • Pour the poultry stock into a saucepan over medium heat, reduce it and gradually incorporate the butter without stopping whipping.
  • Adjust seasoning.
  • Sprinkle the duck fillets with spices.
  • Place them in a hot pan (skin side down first) and cook for 4 to 5 minutes on each side.
  • Cut the duck fillets into slices. Place them on hot plates, accompanied by the potato pancake, cabbage.
  • Drizzle with the sauce.

Additional information


This recipe can be made with pigeon, quail, pork tenderloin ...


Corbières Faugères

  1. Cover : Pour a liquid (a cream, a sauce, a coulis…) so as to cover a preparation.
  2. Parry : prepare food for cooking or table service, remove anything that interferes with presentation to make it even more appetizing.
  3. Reduce : evaporate a liquid to concentrate the flavor of a food by bringing it to a boil.

Photo: C. Herlédan

Video: How to Cook a Duck Breast (July 2021).