Crispy Duck Breast with Ruby Red Sauerkraut & Potato Dumplings

A rich, comforting dish that balances crispy duck with tangy, probiotic-packed Cultured Food Company Ruby Red Sauerkraut. Served alongside soft German-style potato dumplings (Knödel) or roasted spuds, it’s a plate full of warmth and gut-loving goodness.

Why You’ll Love It

Crispy, rich duck balanced by the tang of Ruby Red Sauerkraut.
Comforting, probiotic-rich twist on a classic European-style plate.
Flexible: can be made plant-based by swapping duck for roasted root veg or seitan and using olive oil.

Method

Prepare the duck:

1. Score the duck skin, season with salt, and prick gently with a fork to help the fat render.
2. Place skin-side down in a cold pan, then fry gently until the fat renders and the skin becomes golden and crisp. Turn and sear the other side briefly. Rest the duck while you prepare the cabbage.

Cook the sauerkraut mix:

1. In the same pan, sauté red onion in the duck fat (or olive oil if making a plant-based version).
2. Stir in the Ruby Red Sauerkraut (drained).
3. Add sliced apples and a little sugar (if using).
4. Season with salt, pepper, and stir in stock if you like a richer base.
5. Cook gently for a few minutes until warm and softened, but still vibrant.

Assemble the dish:

1. Slice the rested duck breast.
2. Plate with potato dumplings or roasted spuds.
3. Add a generous serving of warm Ruby Red Sauerkraut.

Recipe created by
Petra Samuel (momandteencooking)