Duck with Red Cabbage (Kacsasült Párolt Káposztával)

Duck with Red Cabbage (Kacsasült Párolt Káposztával)

Crackling-skinned roast duck paired with tangy braised red cabbage, a classic Hungarian pairing.

Total 4 hr Makes 6 servings Calories 620/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

Whole duck is slow-roasted until the skin turns deep golden and crisp while the meat stays tender, then served alongside sweet-tart red cabbage braised with apples and vinegar. This hearty combination is traditional Hungarian Sunday dinner fare, often accompanied by dumplings or potatoes to soak up the rendered drippings.

Ingredients

  • 1 whole duck (about 5 pounds), trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon caraway seeds
  • 1 onion, quartered
  • 1 apple, quartered and cored
  • 2 tablespoons unsalted butter
  • 1 onion, thinly sliced
  • 1 small head red cabbage, cored and shredded
  • 1 apple, peeled, cored, and diced
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/2 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon caraway seeds

Method

  1. Preheat the oven to 325°F. Remove the duck from the refrigerator and pat dry with paper towels.

  2. Prick the duck skin all over with a fork or skewer, being careful not to pierce the meat, to help fat render during roasting.

  3. Season the duck inside and out with 2 teaspoons salt, black pepper, and 1 teaspoon caraway seeds, then stuff the cavity with the quartered onion and apple.

  4. Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour.

  5. Remove excess fat from the pan with a spoon or bulb baster, then flip the duck breast-side down and continue roasting for 1 hour.

  6. Flip the duck breast-side up again, drain the pan again, and roast for a final hour, until the skin is deeply browned and crisp and the internal temperature reaches 165°F.

  7. Transfer the duck to a cutting board and let rest 15 minutes before carving.

  8. While the duck roasts, melt the butter in a 6-quart saucepan over medium heat and cook the sliced onion until softened, about 5 minutes.

  9. Add the shredded cabbage and diced apple to the pan and stir to combine with the onions.

  10. Stir in the red wine vinegar, sugar, chicken stock, 1 teaspoon salt, and 1/2 teaspoon caraway seeds.

  11. Cover and simmer over low heat, stirring occasionally, until the cabbage is tender, about 45 minutes.

  12. Carve the duck into serving pieces and serve hot alongside the braised red cabbage.

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Duck with Red Cabbage (Kacsasült Párolt Káposztával)

Whole duck is slow-roasted until the skin turns deep golden and crisp while the meat stays tender, then served alongside sweet-tart red cabbage braised with apples and vinegar. This hearty combination is traditional Hungarian Sunday dinner fare, often accompanied by dumplings or potatoes to soak up the rendered drippings.

4 hr 6 servings 620 cal

Ingredients

  • 1 whole duck (about 5 pounds), trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon caraway seeds
  • 1 onion, quartered
  • 1 apple, quartered and cored
  • 2 tablespoons unsalted butter
  • 1 onion, thinly sliced
  • 1 small head red cabbage, cored and shredded
  • 1 apple, peeled, cored, and diced
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1/2 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon caraway seeds

Method

  1. 1

    Preheat the oven to 325°F. Remove the duck from the refrigerator and pat dry with paper towels.

  2. 2

    Prick the duck skin all over with a fork or skewer, being careful not to pierce the meat, to help fat render during roasting.

  3. 3

    Season the duck inside and out with 2 teaspoons salt, black pepper, and 1 teaspoon caraway seeds, then stuff the cavity with the quartered onion and apple.

  4. 4

    Place the duck breast-side up on a rack in a roasting pan and roast for 1 hour.

  5. 5

    Remove excess fat from the pan with a spoon or bulb baster, then flip the duck breast-side down and continue roasting for 1 hour.

  6. 6

    Flip the duck breast-side up again, drain the pan again, and roast for a final hour, until the skin is deeply browned and crisp and the internal temperature reaches 165°F.

  7. 7

    Transfer the duck to a cutting board and let rest 15 minutes before carving.

  8. 8

    While the duck roasts, melt the butter in a 6-quart saucepan over medium heat and cook the sliced onion until softened, about 5 minutes.

  9. 9

    Add the shredded cabbage and diced apple to the pan and stir to combine with the onions.

  10. 10

    Stir in the red wine vinegar, sugar, chicken stock, 1 teaspoon salt, and 1/2 teaspoon caraway seeds.

  11. 11

    Cover and simmer over low heat, stirring occasionally, until the cabbage is tender, about 45 minutes.

  12. 12

    Carve the duck into serving pieces and serve hot alongside the braised red cabbage.