Duck With Pears, Red Cabbage And Glazed Chestnuts

Ingredients (for four people):


1 red cabbage
1 onion, large
50g onion lard
50g sugar
2 teaspoon salt
6 tablespoons raspberry vinegar
5 tablespoons oil
¼ teaspoon cloves, ground
black pepper, freshly ground
700ml apple juice, unfiltered
3-4 bay leaves, dried
4-5 pears


½ orange, juice freshly squeezed
2 tablespoons Alsan
25g sugar
200g chestnuts, peeled and pre-cooked
200ml vegetable stock, vigorously
200ml vegetable cream, unsweetened
1 tablespoon Crema di Balsamico
pinch of salt


400g vegan duck fillets


  1. Remove outer leaves from the cabbage. Cut cabbage into quarters and cut out the stalk, cut into small cubes or strips.

  2. Peel the onion and chop finely. Melt onion lard meltin a large saucepan melt over medium heat, add sugar and let caramelise. Fry onions for a few minutes until glassy. Add the sliced cabbage and cook in closed pot for 5-10 minutes.

  3. Whisk salt, raspberry vinegar, oil, ground cloves, a little freshly ground pepper and mix with the cabbage. Pour in unfiltered apple juice and add bay leaves, stir briefly and continue to cook for about 40 minutes in a closed saucepan over medium heat.

  4. Peel pears shortly before the end of cooking and grate pulp finely. Mix grated pears thoroughly with the cabbage and simmer for 10-20 minutes until the vegetables are cooked.

  5. Cut orange in half and squeeze the juice from one half. Melt Alsan over medium heat in a pan, add sugar and let caramelise while slightly stirring. Add pre-cooked chestnuts to the pan and let caramelise briefly. Deglaze with freshly squeezed orange juice and simmer for about 5 minutes while stirring until the caramel and liquid have connected.

  6. Pour in vegetable stock and cream and simmer over low heat until a reduced, creamy sauce is achieved. Season with Crema di Balsamico and a pinch of salt.

  7. Fry the vegan duck fillets in a little vegetable fat fry until crispy and golden brown.Serve fillets with red cabbage-pears and glazed chestnuts. Vegan potato mash fits perfectly as side dish!

Our tip: Serve with non-alcoholic raspberry-apple-champagne!

A recipe from Sophie Mathisz

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