Label
All
0
Clear all filters

Countess Morphy

Gedämpfte Ente Mit Rotkohl

Braised Duck with Red Cabbage

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Recipes of all Nations
Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

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

Become a Premium Member to access this recipe

  • ‌
  • ‌
  • ‌
  • ‌
  • ‌
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title