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
  • Caraway seeds
  • Sugar
  • Salt and pepper
  • For the quark crepes
  • 250 g QimiQ Sauce Base
  • 10 Pancakes
  • 250 Quark 20% fat or Cream Cheese
  • 100 g Appenzeller/ Gruyer
  • 1 Egg(s)
  • 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.
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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 Sauce Base with the remaining ingredients until smooth. Cut circles out of the pancakes and layer with the quark filling into timbal molds. Bake in a preheated oven at 150 °C 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.