Gedämpfte Ente Mit Rotkohl

Braised Duck with Red Cabbage

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


There is no difference in the German method of braising, except that one or two herbs, not generally used in other countries, are added, such as dill and sweet basil. The braised duck is served with red cabbage, boiled, finely shredded, well drained of all water, and cooked in butter for 20 minutes, with a seasoning of salt and pepper.