Spätzle and red cabbage pan with duck breast

Ingredients

• 500 gSpätzle (von DINKEL MAX)
• 400 gduck breast
• 1 small jarapple red cabbage (fresh or frozen also works)
• 2oranges
• 1 tbspcranberry jam
• 1apple
• 1 tsptomato purée
• 250 mlvegetable stock
• to tastesalt
• to tastepepper

Instructions

1. 1

   Sear the duck

   Preheat the oven to 130°C. Score the duck skin just deeply enough to reveal the meat. Heat a frying pan and sear the duck skin-side down until crisp, then turn it and sear the other side briefly. Transfer the duck to a plate or similar dish and put it in the oven. Pour the rendered duck fat into a small saucepan.

2. 2

   Cook the Spätzle

   Prepare the Spätzle according to the packet instructions.

3. 3

   Make the sauce

   Peel the oranges with a knife, cut out the segments and set them aside. Squeeze the remaining orange flesh over the saucepan containing the duck fat. Add the cranberry jam and tomato purée, then bring to the boil. Peel and finely dice the apple, and add half of it to the sauce. Pour in the vegetable stock, season with salt and pepper, and leave to simmer gently.

4. 4

   Combine the pan

   Put the red cabbage in a frying pan and let it cook briefly. Add the remaining apple, then stir in the cooked Spätzle. Taste the sauce again and add it to the Spätzle and red cabbage.

5. 5

   Slice and serve

   Take the duck breast out of the oven, slice it into strips and serve with the Spätzle and red cabbage pan.

What is a Spätzle and red cabbage pan?

Spätzle are soft, irregular German egg noodles, often served as a filling side or used as the base of a one-pan meal. Red cabbage is a familiar companion to richer meats in German cooking, and here it brings sweetness and a gentle tang.

This version combines the noodles and cabbage with apple, orange and cranberry jam, then tops the pan with duck breast. The fruit gives the sauce a sweet-sour edge that balances the savoury duck.

Nutrition and macros by portion

The nutrition label shows one serving as written: 645 calories, 37g protein, 108g carbs, 6g fat.

The Spätzle provide most of the carbohydrates, while the duck breast supplies much of the protein. Duck skin and its rendered fat contribute fat to the dish; pair a portion with a generous salad or extra vegetables for a fresher, more balanced plate.

Getting crisp duck skin

Scoring the skin helps the duck fat render as the breast sears. Make shallow cuts through the skin without cutting into the meat, then begin skin-side down in a hot pan as directed.

Move the rendered fat into the saucepan for the sauce rather than discarding it. The duck then finishes in the low oven while you prepare the other parts of the meal.

Building the orange sauce

Orange: cut away the peel and pith, then remove the segments for serving; squeeze the remaining fruit over the duck fat. This uses the orange in two ways and adds freshness to the sauce.

Cranberry and tomato: the jam adds sweetness and fruitiness, while tomato purée gives the sauce a savoury note. Stir in the stock and let the mixture simmer gently before tasting and adjusting the seasoning.

Keeping the pan balanced

Red cabbage: let it warm and cook briefly in the pan before adding the Spätzle. If using frozen cabbage, make sure it is heated through before combining everything.

Apple: divide the diced apple as directed, adding half to the sauce and the rest to the cabbage. This spreads its sweetness and soft texture through both parts of the dish.

Checking texture and doneness

The Spätzle should be tender after preparation according to its packet, then warmed through when stirred into the cabbage. Stir firmly but gently so the noodles are coated without breaking up.

The duck is seared on both sides and then placed in the 130°C oven, as the method specifies. Since no oven time is given, check that it is cooked to your preference before slicing.

Serving the finished dish

Fold the sauce through the Spätzle and cabbage, then arrange the sliced duck on top or alongside. Add the reserved orange segments at serving for a bright, fresh contrast.

The pan is substantial on its own. A crisp green salad or simply dressed vegetables can add freshness without competing with the fruit and cabbage.

Recipe notes & tips

• Use a sharp knife to score the duck skin without cutting into the meat.
• Let the duck skin make good contact with the hot pan so it can become crisp.
• Keep the sauce at a gentle simmer rather than letting it boil hard.
• Cut the apple into small, even dice so it distributes easily through the dish.
• Taste the sauce after adding the stock and adjust the salt and pepper before combining it with the Spätzle.

Variations

• Use fresh cabbage: cook shredded red cabbage until tender before stirring in the apple.
• Add extra orange: serve with more orange segments for a brighter, fruitier finish.
• Try a sharper apple: choose a tart apple to contrast with the sweet red cabbage and cranberry jam.
• Make it meat-free: leave out the duck and use a little oil to cook the sauce ingredients.
• Add herbs: finish with chopped parsley for a fresh note.

Common mistakes to avoid

• Cutting too deeply into the duck skin: score only until the meat is just visible so the breast stays intact.
• Skipping the skin-side sear: start skin-side down in a hot pan to render the fat and crisp the skin.
• Boiling the sauce vigorously: keep it at a gentle simmer so it reduces without splashing or catching.
• Adding the Spätzle before they are cooked: prepare them according to the packet first, then combine them with the cabbage.
• Leaving the sauce untasted: check its seasoning before adding it to the pan, as the stock and cabbage can vary in saltiness.

How to store

Refrigerate leftovers promptly in an airtight container and eat within 2 days. Reheat thoroughly in a covered pan over a low heat, adding a splash of water or stock if the mixture seems dry.

Frequently asked questions