Duck Breast with Red Cabbage Strudel

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Duck Breast with Red Cabbage Strudel
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1 hr 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein33.11 g(34 %)
Fat18.02 g(16 %)
Carbohydrates44.8 g(30 %)
Sugar added9.43 g(38 %)
Roughage7.17 g(24 %)
Vitamin A312.37 mg(39,046 %)
Vitamin D0.44 μg(2 %)
Vitamin E3.41 mg(28 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.28 mg(25 %)
Niacin18.17 mg(151 %)
Vitamin B₆0.74 mg(53 %)
Folate79.2 μg(26 %)
Pantothenic acid0.56 mg(9 %)
Biotin6.31 μg(14 %)
Vitamin B₁₂0.27 μg(9 %)
Vitamin C151.53 mg(160 %)
Potassium877.58 mg(22 %)
Calcium149.29 mg(15 %)
Magnesium58.98 mg(20 %)
Iron7.23 mg(48 %)
Iodine13.95 μg(7 %)
Zinc0.87 mg(11 %)
Saturated fatty acids2.91 g
Cholesterol174.35 mg


For the red cabbage strudel
1 kilogram Red cabbage
1 big red onion
2 Tbsps vegetable oil
ground peppers
ground cinnamon
2 Tbsps sugar
1 Tbsp Wine vinegar
1 pkg frozen Phyllo dough
1 egg
For the duck
4 duck legs (250 grams)
16 small shallots
2 Tbsps vegetable oil
1 Tbsp sugar
200 milliliters Red wine
200 milliliters chicken stock (jarred)
freshly ground peppers
2 Tbsps sauce thickener
How healthy are the main ingredients?
Red cabbagesugarsugaronionsaltcinnamon

Preparation steps


For the red cabbage strudel: Remove the outer leaves of the cabbage, cut the cabbage into quarters, remove the hard stalk and thinly slice. Peel the onion and finely chop. Heat the oil in a large skillet and saute the onion until translucent. Add the cabbage, season with salt and cook, stirring frequently until tender. Season with pepper and cinnamon, stir in the sugar and vinegar, let cool.


Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.

Thaw half of the phyllo dough and stalk sheets together to 2 mm (approximately 1/8-inch) thickness. Spread the herb filling on the pastry and roll the pastry up, pressing the ends firmly to seal. Lightly beat the egg to loosen.

Place the rolls seam-side down on the baking sheet and brush with the beaten egg. Bake until golden brown, 30-35 minutes.


For the duck: Preheat the oven to 180°C (approximately 350°F). Cut the skin of the duck in a diamond pattern without cutting into the flesh, season with salt and pepper. Peel the shallots. Heat the oil in a roasting pan or large ovenproof skillet and saute the shallots until golden brown, remove. Place the duck skin-side down in the pan and saute until golden brown.


Turn the breasts over, add the shallots and roast until the duck is cooked to the desired degree of doneness and the shallots are tender, 12 - 15 minutes. Remove from the roasting pan and keep warm.


Drain the fat from the pan, sprinkle in the sugar and cook until caramelized, pour in the red wine and chicken stock and boil until reduced by half. Mix the cornstarch with a little cold water, stir into the simmering mixture and cook, stirring until lightly thickened. Season with salt and pepper.


Slice the duck and stir any meat juice into the sauce. Serve the duck with the red cabbage strudel, sauce and shallots