Crispy Duck with Savoy Cabbage and Potato Pancake

Crispy Duck with Savoy Cabbage and Potato Pancake
1 hr 10 min.


for 4 servings
2 small Wild ducks
Salt and freshly ground pepper
2 tablespoons softened Butter
5-6 tablespoons Dark beer
1 head Savoy cabbage
2 tablespoons Vegetable oil
freshly grated Nutmeg
250 milliliters Whipping cream
800 grams waxy Potatoes
4 tablespoons Clarified butter
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Preparation steps

Step 1/4

Rinse and pat dry ducks. Rub inside and outside with salt and pepper. Place on a roasting rack in a pan. Brush ducks with butter. Roast in preheated 200°C (approximately 400°F) oven for 50 to 60 minutes. Baste occasionally with the beer.

Step 2/4

Remove the hard outer leaves of the cabbage. Rinse, core and thinly slice the cabbage. Blanch in boiling salted water about 3 minutes. Drain, rinse with cold water, then drain.

Step 3/4

Heat oil in a large skillet and sauté cabbage. Season with salt, pepper and nutmeg. Pour in cream and simmer over low heat until cabbage is tender and cream is thickened. 

Step 4/4

For the rosti, peel the potatoes, rinse and grate coarsely. Season with salt and pepper. Heat some of the clarified butter in a small skillet. Cook potatoes in batches until crisp and browned. Cut the ducks in half lengthwise. Serve with cabbage and potato pancakes.