PREP TIME: 15 min
COOK TIME: 50 min
SERVES: 4
INGREDIENTS
- 4 Duck Breasts with fat
- 1 pkg Spaetzle (store bought, thawed, or see the link below for homemade)
- 1 leek, top trimmed, then cut lengthwise, wash then chop
- 6-8 slices of thick-cut bacon and cooked until just crispy
- 2 tbs butter
- 1 red onion, thinly sliced
- 2 tbs sugar
- ½ red cabbage, thinly sliced
- 1 tsp caraway seeds
- 2 tbs balsamic vinegar
- ⅓ cup red wine
- ¼ cup water
- 2 tbsp all-purpose flour
- Salt and pepper to taste
THE DUCK
Prepare the duck breast by patting all sides dry. Score the fat in a crosshatch pattern. Cut all the way down to the flesh, taking care not to slash into the meat itself.
Using a nonstick pan, place the duck in a preheated pan over medium heat, fat side down.
Once the skin side is crisp and dark golden, turn the breast to sear the flesh side. Cook until the internal temperature reaches 125-130 for medium rare. Let rest 5-10 minutes before slicing thinly.
SPAETZLE
Cook your bacon until crispy and place on paper towel. Save 1 tbs of bacon fat. To the same pan, add butter and let melt and whisk all the bacon fat and bits together.
Add the chopped leeks and cook for 5 minutes. Add the spaetzle and let brown slightly, about 10 min. Then add the cooked bacon. Cover and turn the heat off.
BRAISED CABBAGE
In a skillet, cook the onion until it starts to brown, about 5-8 minutes.
Add the sugar, stir a few times to help the sugar dissolve.
Stir in cabbage, wine, water, ½ of the vinegar, caraway seeds and salt. Cover and cook for 30 minutes.
Pre-mix flour with a small amount of warm water into a smooth consistency.
Turn the heat down and pour the flour in. Stir continuously to incorporate the flour into the braised cabbage to prevent lumps.
Cook for an additional 5 minutes. Stir occasionally.
Adjust the taste by adding a splash of the remaining vinegar at a time. Taste in between to make sure you adjust the flavors according to your taste buds. Season with more salt if needed.
PLATING
Take a large spoonful of spaetzle and place it on the center of the plate. Add some braised cabbage on top and place the thinly sliced duck breast on top. Enjoy!
Homemade Spaetzle link: https://platedcravings.com/authentic-easy-german-spaetzle-recipe/