Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the 2 boneless duck breasts by scoring the skin in a diamond pattern, then carefully remove the skin and excess fat, reserving the fat; pound the duck breasts to about 1 cm thickness between two sheets of parchment paper.

2. 2

   Render the reserved duck fat in a pan, then crisp 50 grams of smoked bacon and sauté 75 grams of finely diced onion and 150 grams of diced apple until softened, then remove from heat and mix in 2 tablespoons of chopped fresh parsley and 1 teaspoon of dried marjoram, seasoning with salt and pepper.

3. 3

   Spread the apple-bacon filling evenly over the pounded duck breasts, then carefully roll each breast into a tight roulade and secure with kitchen twine.

4. 4

   Place the duck roulades in a steamer basket over simmering water, ensuring the water does not touch the duck, and steam for 30-35 minutes until cooked through.

5. 5

   While the duck steams, melt 2 tablespoons of lard in a large pot, add 150 grams of thinly sliced onion and sauté until translucent, then add 500 grams of shredded white cabbage and cook for 5 minutes, stirring occasionally.

6. 6

   Pour in 150 ml of apple cider vinegar and 100 ml of water, stir in 1 teaspoon of caraway seeds and 2 tablespoons of sugar, season with salt and pepper, cover, and simmer the cabbage for 20-25 minutes until tender.

7. 7

   Combine 100 grams of lingonberry preserves with 2 tablespoons of grated fresh horseradish and 1 tablespoon of white wine vinegar, stirring well to create the sauce, and add a pinch of salt to taste.

8. 8

   Slice the steamed duck roulades into thick rounds and serve immediately over the Bayrisch Kraut, drizzled with the Preiselbeer-Meerrettich-Sauce.