Monday, December 17, 2007

Apple Glazed Duck Filets with Pomegranate Red Cabbage

Apple Glazed Duck (01) by MeetaK


If you are anything like me then just about now you are scouring your cookbooks, browsing the Internet and checking your notes for the perfect Christmas dinner. There is no hectic and panic has not broken out yet. After all we still have a whole week. Plenty of time so, to plan, organize and shop for the perfect Christmas dinner party.


If you have broken out into a sweat now that I reminded you that next Monday it's Christmas Eve and you are fretting, panicking and worrying at this very moment - don't. If you remember I did promise you a fantastic menu suggestion for the big event coming up. I am true to my word.

Last week we started the menu suggestion with a wonderful, creamy chestnut potato soup - perfect to start a dinner to remember.

Today I offer you the main course. Something I promise you your guests will talk about for the next 12 months. By taking the traditional Christmas ingredients and giving them a new twist, this meal becomes a heavenly combination of old meets new.

We all had the turkey for Thanksgiving and chances are you are not interested in that bird anymore. I suggest, beautiful thyme duck filets, glazed with an apple gelée (apple jelly), served with sautéed red cabbage with pomegranate seeds flavored with a hint of cinnamon. To top it off I took the usual potato dumplings and instead of boiling them I fry them in a touch of olive oil.

Have I got your mouth watering?

Christmas Dinner (02) by MeetaK


In Germany one of the traditional meals one would find on Christmas dinner tables would be goose or duck with red cabbage and apples and potato dumplings. I have stayed true to all these ingredients, but added a touch of glamor and jazzed it up. After referring with several recipes and experimenting with different flavors, I think this meal will be one of the finest you will serve. I gave it a test run and few weeks ago and will attest to the sheer exquisiteness of it.

Are you still panicking? Why? Ahhh! Dessert is missing. Don't worry, I've got something unforgettable for you and your guests planned. Come back a little later this week.



Reminder!



Drop In & Decorate with freshly baked cookies and treats. Hope you will join me baking for a good cause. Look forward to having you all over.

Details can be found here.
Deadline: January 7th, 2008.




Sautéed Red Cabbage with Pomegranate Seeds and Cinnamon
Printable version of recipe here

Red Cabbage-Pommegranate(01) by MeetaK


Shredded red cabbage, sautéed with onions and a fine touch of cinnamon. Then, sprinkled with pomegranate seeds to shimmer like red jewels.

Ingredients

1 onion - finely chopped
2 pomegranates - seeds taken out
1 kg red cabbage - finely shredded
2 cinnamon sticks
1 bay leaf
2 tablespoons apple gelée
Salt and pepper
2-3 tablespoons butter



Method


Red Cabbage-Pommegranate(02) by MeetaK


In a large pot bring water to boil. Place the shredded cabbage in a steamer, fitting it on top of the boiling water. You can also use a double boiler for this. Gently steam the cabbage until tender, but still slightly crispy.

Heat up a pan and melt the butter. Sauté the onions gently until transparent. Add the steamed cabbage, cinnamon sticks and bay leaf. Sauté for approx. 15 minutes on a low heat.

Add the apple gelée and the pomegranate seeds. Salt and pepper to taste.

Serve with apple glazed duck.




Potato Dumpling Cakes
Printable version of recipe here

Christmas Dinner(01) by MeetaK


In Germany one gets pre-packed dumpling mixture (Kloßteig), which I used for these cakes. If you do not get such a mixture then please follow this recipe, omitting the onions and croûtons. Follow the recipe to the point where you just prepare the batter, then follow my recipe here.

Ingredients

750 g dumpling mixture
1 egg - this is only for those who are using the pre-prepared dumpling mixture. If you have made you own dumpling mixture please omit this.
Salt and pepper
Nutmeg
Olive oil



Method

Prepare a smooth mixture with the dumpling mixture, egg, nutmeg, salt and pepper. Form the dumpling dough into a large snake-like roll approx. 5 cm in diameter. Place in the refrigerator for 30 minutes, then take out and cut out cakes with a sharp knife - about 2 cm thick.

Fry the cakes in portions on both sides until golden. Allow to soak on a kitchen towel, then keep warm in the oven.




Apple Glazed Duck
Printable version of recipe here

Apple Glazed Duck (02) by MeetaK


Simply irresistible - the combination of herby thyme and fruity apple with the soft tender duck breast filet is extravagant and heavenly. If the duck is prepared well you are guaranteed with a juicy and extremely tender cut that simply melts in your mouth.

Ingredients

2-3 duck breast - you can count approx. 1 duck breast for 2 people.
5-7 tablespoons apple gelée
Handful of thyme
2 onions - quartered
2 parsnips - cubed
2 carrots - cubed
Salt and pepper
3/4 l duck or chicken stock
Oil to brush the baking tray and grill



Method

Apple Glazed Duck (04) by MeetaK


Pre heat the oven to 200 degrees C. Prepare a baking tray and your oven grill, by oiling them.

Spread out the onions, parsnip and carrot on the baking tray. Begin to roast the vegetables while you prepare the duck filets.

Wash each duck breast carefully and pat dry. Using a sharp knife carefully cut diagonal slits into the fatty side of the breast without piercing the duck meat below. Salt and pepper each on both sides. Brush each side generously with half of the apple gelée.

Heat a pan with oil. When really hot, place the breast, fatty side down and fry on high heat for 1-2 minutes. Flip over and fry for another 1-2 minutes. Take out cover with the thyme and place on the baking tray with the vegetables, fatty side down. Roast for 6 minutes. After 6 minutes remove the breast from the baking tray, pour the stock over the vegetables and put back into the oven. Place the oven grill over the baking tray and put the duck filets on the grill, this time fatty side up.

You want to get the filet crispy now so make sure it does not cook in the stock. Glaze the filets with the remaining apple gelée and roast for another 6 minutes. Turn on the grill function of your oven and for the last 3 minutes grill the breast on high heat.

Take out of the oven and pack each breast in aluminum foil. Allow to rest for 5 minutes.

In the meantime prepare the sauce by pureeing the vegetables and stock very finely. Bring to a boil and if necessary strain through a fine mesh strainer.


Cut the duck into thin slices and serve with red cabbage with pomegranate seeds and potato dumpling cakes.


Verdict

The aromas of cinnamon, apples, and herbs linger invitingly in the air. The flavors harmonize so perfectly with each other and each delightful forkful will bring pure joy. The duck was simply tender and perfect, the red cabbage aromatic and full of flavor and those potato cakes just perfect to scoop up the rest.
So, if you are looking for something old but pepped up, something traditional with new flavors, then this is the perfect menu for you.

Hope you enjoy it.

Other ideas on WFLH:
German Beef Roulades
Beef Ragout
Creamy Veal and Mushrooms
Fried Fish Provencal
Aubergine Tomato Gratin
Italian Oven Vegetables
Ratatouille



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17 comments :

  1. Oh the color on that cabbage is amazing!

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  2. The red cabbage and pomegranate sounds -- and looks -- amazing. I'd never have thought of combining the two flavors.

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  3. You've definitely got my mouth watering! This is not within a student's budget... I think I'll have to sell my body to science so I can buy some duck and enjoy this too!

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  4. Thats one sumptious meal Meeta!! Love that amazing color of duck fillets!!!Incredible!!

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  5. Looks fantastic. I can't wait to see what you have in store for dessert.

    One idea that I've heard great things about (I still have yet to try myself): in place of olive oil for the potatoes, use a bit of the rendered duck fat instead for added richness. Granted, I've had duck fat on the brain since not finding it in time for Thanksgiving... *shrugs*

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  6. If every day were Christmas, this is what we'd have, Meeta.

    Absolutely beautifully cooked Duck, and your potatoes look great.

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  7. Wow! this looks like a dish from a top quality restaurant! I love every single bit on the plate! Great job, Meeta!

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  8. never had duck before but ur plate looks very inviting!Merry Christmas and enjoy with ur family.

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  9. We would have duck or goose or capons for Christmas and I miss that being away. Grandma was the one making the menu and she did not want turkey! Wishes respected even though she passed away. Your plate looks exquisite! Wish you the best of holidays!

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  10. I am crazy for anything duck. This sounds so delightful with the pomegranate and the apple glaze!

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  11. It looks delicious. I don't like duck but my hubby and daughter loves it and i make for them sometime.
    I would love to have the red cabbage. I have never made the cabbage at home i always buy from the shops. Should try to make them as you have made it look so easy.

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  12. Oh, that duck looks fabulous! Great choice of wine ;-P...

    Cheers and Happy Holidays!

    Rosa

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  13. Thanks everyone for your comment.

    Pea, yeah I love the purple touch and the colorful aura it gives to the entire dinner.

    Lydia, it's a great combination. In Germany normally apple cubes are added I tried out a few different things. Another thing that really goes well is pears.

    Bril, Aw shucks babes, just come on over and I'll make this for you. If you promise to bring one of your luscious desserts.

    Padmaja, Glad you liked it.

    OH Mike, you really think I did not consider that? I just did not actually do it as I thought I could save on a few calories there LOL!

    Graeme - Thank you sweetie. I'd have you over everyday too. LOL

    Anh, thanks for that. Glad you liked it.

    Shaheen, duck is a fine piece of meat. Not like chicken. It is more tender and juicier and simply tastes lovely.

    Helene, nice of you to share your memories. It's great when dishes like this spark up cherished memories. Hugs to you!

    Veronica, please give it a try I am sure you'll really love it.

    HC - it is really easy. My mother in law boils hers in water but I find steaming it a more gentler way to cook it.

    Rosa - ;-) yup it is one of our fave kinds of wines. Thanks for the feedback.

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  14. This looks wonderful. What a beautiful photo!

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  15. Amazing Clicks Meeta!!! This is the first time I am in your blog...its beautiful!!!

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  16. This looks like something you would order at a 5 star restaurant and now it's possible to make at home! Thanks for the fantastic recipe.

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta