Crispy Roast Duck with Red Cabbage & Dumplings

Ah, the roast duck. The absolute classic when it comes to the perfect Christmas meal. The combination of juicy, aromatic duck, slightly sweet and sour red cabbage, and filling potato dumplings ensures an unforgettable Christmas feast for the whole family. Even "Opa Helmut" will lean back satisfied, place his hands on his belly, and announce: "Boy, that really hit the spot!" To make sure your own Opa Helmut sits at the table just as satisfied, simply follow this recipe step-by-step:

Ingredients (for approx. 3-4 people)

For the duck:

• 1 whole duck (approx. 2 - 2.5 kg)
• 2 apples
• 1 large onion
• 1 orange
• Salt, pepper
• Fresh marjoram or thyme (or 1 tsp dried)
• Approx. 300ml water

For the red cabbage:

• 1 small red cabbage (800g – 1kg)
• 1 apple
• 1 onion
• 2 tbsp sugar
• 3 tbsp vinegar (apple cider or red wine vinegar)
• 200 ml water or broth
• Salt, pepper
• Optional: 1 bay leaf, cloves

For the dumplings (easy version):

• 1-2 packs of potato dumpling mix (depending on how hungry your guests are)

Preparation

Preheat the oven to 160 °C fan (or 180 °C top/bottom heat). Rub the duck thoroughly inside and out with salt, pepper, and marjoram/thyme, then fill it with coarsely chopped apples, onion, and optionally orange. Place the duck on a rack with a tray underneath containing some water to catch the fat and ensure the skin gets extra crispy. Roast the duck for about 2 to 2.5 hours, basting it with the juices every 30 minutes. You can flip it halfway through. For crispy skin at the end, increase the temperature to 220 °C and cook for another 10–15 minutes or briefly use the grill/broiler function.

Meanwhile, finely slice the red cabbage, dice the onion and apple, and sauté the onion in a little oil. Add sugar and let it caramelize slightly, then add the red cabbage and apple. Deglaze with vinegar and water or broth, season, and let it simmer for about 45–60 minutes. Prepare the potato dumplings according to the package instructions. To serve, carve the duck and arrange it with the red cabbage and dumplings; use the pan juices as an optional sauce.

Duck Tacos with Fresh Salsa

¡Ay, caramba! If you're looking for something a bit more unusual that actually requires less effort than the roast duck, you've struck gold with this delicious recipe!

Duck tacos are a modern and creative twist on classic street food, combining tender, aromatic duck meat with fresh and light ingredients. This combination of savory, fresh, and slightly sweet is exactly what you need when you want something special but uncomplicated.

Ingredients (for approx. 3-4 people)

For the duck:

• 2 duck breast fillets
• Salt, pepper
• 1 tsp paprika powder
• 1 tsp honey or maple syrup
• Optional: 1 tsp soy sauce

For the tacos:

• 8 small tortillas (wheat, corn, or other depending on preference)
• 150g red cabbage (finely sliced)
• 1 carrot (grated)
• 2 tbsp yogurt or crème fraîche
• 1 tsp lime juice (fresh preferred)

For the salsa:

• 1 fresh mango (diced) -> Tip: Mangoes from local Asian shops are often particularly sweet
• 1 small red onion
• ½ lime (juice)
• Salt, pepper
• Optional: fresh cilantro (unless it tastes like soap to you (unless you like soap))

Preparation

First, score the skin side of the duck breast fillets in a diamond pattern (do not cut into the meat) and then season and rub lovingly with salt, pepper, and paprika. Place the fillets in a cold pan (not "oiled up") and fry slowly over medium heat on the skin side for about 6-8 minutes until golden brown and crispy. Then flip the fillets and continue cooking on the meat side for about 2-4 minutes until the desired doneness is reached. Finally, add honey or maple syrup and soy sauce to the pan, toss the duck in it, and let it caramelize slightly. Remove the fillets from the pan and let them rest for about 5 minutes so the juices can redistribute. Finally, slice the fillets thinly.

Meanwhile, mix the finely sliced red cabbage and grated carrot with yogurt and lime juice in a bowl and season lightly to create a fresh slaw.

For the salsa, finely dice the peeled mango and onion, season with lime juice, salt, and pepper, and optionally refine with cilantro.

Briefly warm the tortillas in a hot pan without fat or for a few seconds in the microwave until soft and pliable. To assemble, top the warm tortillas first with some slaw, then distribute the sliced duck breast on top and finish with the mango salsa.

With that, the tacos are ready to eat, and the final step follows: Dig in! Enjoy!

Duck Burger with Camembert and Cranberry Sauce

Fancy yet familiar! With the combination of duck, camembert, and cranberry sauce, you might almost think you were part of high society! But don't worry. The double-bun enclosure of these ingredients brings you right back down to earth. Down here, we don't dine snobbishly with a knife and fork while a napkin on the lap fends off any potential stains on a tailored suit. No, here our hands get greasy, our beards get crumbly, and a drop or two of sauce will very likely find its way onto your freshly washed shirt. But after the first bite of this sweet-savory excellence, you'll realize immediately that every single smudge was absolutely worth it.

Ingredients (4 Burgers)

For the duck:

• 2 duck breast fillets
• Salt, pepper
• 1 tsp paprika powder
• Optional: 1 tsp honey

For the burger:

• 4 burger buns (brioche preferred)
• 1 handful of arugula
• 1 red onion
• 4 slices of Camembert or Brie (regular sliced cheese in a pinch)

For the cranberry sauce:

• 4 tbsp cranberries from a jar
• 1 tsp mustard
• 1 tsp honey
• 1 tsp balsamic vinegar
• Pepper

Preparation

The fillets are prepared almost exactly like for the tacos: Score the duck breast fillets in a diamond pattern on the skin side without cutting the meat, and season with salt, pepper, and paprika. Place the fillets skin-side down in a cold pan and heat slowly so the fat renders out and the skin becomes crispy and golden brown after about 6–8 minutes. Then flip and fry on the meat side for another 2–4 minutes; optionally add some honey at the end for a light caramelization. Remove from the pan, let rest for 5 minutes, and then slice thinly.

Meanwhile, slice the red onion into fine rings and wash the arugula. For the cranberry sauce, mix the cranberries with mustard, honey, and balsamic vinegar, and season with a bit of pepper until you have a balanced mix of sweet, sour, and slightly spicy. Halve the burger buns and toast the cut surfaces briefly in a pan until slightly crispy (or not, if you prefer it a bit "soggier").

To assemble, spread some cranberry sauce on the bottom bun, then distribute the arugula and place the sliced duck breast on top. Now add one or two slices of Brie or Camembert. These will melt slightly from the heat of the duck. Then add a few onion rings, spread more sauce on top, and finish the burger with the top bun. Serve the burgers immediately while the duck is still warm and the combination of juicy meat, creamy cheese, and fruity sauce is at its best.