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

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

Ingredients for 10 portions

For the red cabbage with orange

  • 100 g Onions, 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 pcs Pancakes
  • 250 g Quark 20% fat
  • 100 g Alpine cheese 45% fat , grated
  • 50 g Eggs, 1 piece
  • 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

Preparation

  1. 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.
  2. 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 moulds.
  3. 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.
  5. 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.

QimiQ Sauce Base advantages

  • Creamy indulgent taste with less fat
  • Quick and easy preparation
QimiQ