Roasted Duck Breast with Baked Quark Crepes and Red Cabbage with Orange

Main Dishes
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Ingredients for 10 portions
  • For the red cabbage with orange
  • 1 Onion(s), finely chopped
  • Vegetable oil, to fry
  • 1 kg Red cabbage, julienne
  • 500 ml Orange juice
  • 400 ml Red wine
  • 100 g Cranberry jam
  • Cinnamon
  • Cumin
  • Sugar
  • Salt and pepper
  • For the quark crepes
  • 250 g QimiQ Cream Base
  • 10 Pancakes (thin Crêpes)
  • 250 Quark 20% fat or Cream Cheese
  • 100 g Appenzeller/ Gruyer
  • 1 Egg(s)
  • Ground nutmeg, ground
  • Salt and pepper
  • 50 g Nuts, grated
  • For the duck breast
  • 2 kg Duck breast
  • Salt and pepper
  • Vegetable oil, to fry
  • Rosemary
Method
1.

Preheat the oven to 150 °C (convection oven).

2.
For the red cabbage with orange: sauté the onions in hot oil and add the red cabbage. Add the orange juice, red wine, jam and spices and cook covered until soft.
3.

For the quark crepes: mix the QimiQ Cream Base with the remaining ingredients until smooth. Cut circles out of the pancakes and layer with the quark filling into timbal moulds. Bake in a preheated oven for approx. 40 minutes.

4.
Season the duck breast with salt and pepper and slowly roast skin side down until rosy. Remove from the pan, allow to rest for a few minutes and cut into slices. Serve with the red cabbage with orange and the quark crepes.