Sunday Lunch

/Roasted Duck with Sauerkraut & Red Wine Gravy Recipe
Roasted Duck with Sauerkraut & Red Wine Gravy recipe

Roasted Duck with Sauerkraut & Red Wine Gravy Recipe

A sumptuous feast featuring tender roasted duck, tangy red cabbage sauerkraut, and a rich red wine gravy, perfect for a sophisticated dinner.





  • Step 1.

    Preheat oven to 180C. Rinse the duck and pat dry. Score the skin and season with salt and pepper.
  • Step 2.

    Place duck on a rack in a roasting tin and cook for 2 hours, or until the skin is crisp and the meat falls off the bone.
  • Step 3.

    For the red cabbage sauerkraut, melt butter in a large pot over medium heat. Add sliced onions and cook until soft.
  • Step 4.

    Stir in sliced red cabbage, apple slices, vinegar, and sugar. Season with salt, pepper, and a pinch of ground cloves.
  • Step 5.

    Cover and simmer for 1.5 hours, stirring occasionally. Add more vinegar or sugar to taste.
  • Step 6.

    For the red wine gravy, pour off the fat from the roasting tin, leaving the duck juices. Place tin on the hob over medium heat.
  • Step 7.

    Sift in the corn flour and gently cook for a minute, siring continuously. Gradually whisk in red wine and chicken stock until smooth. Simmer until thickened.
  • Step 8.

    Strain gravy and season with salt and pepper. Serve the duck with red cabbage sauerkraut and red wine gravy on the side.


  1. 1 Whole duck

  2. 1 tspSalt

  3. 1 tspBlack pepper

  4. 50 gButter

  5. 2 Onions, thinly sliced

  6. 1 Red cabbage, thinly sliced

  7. 1 Apple, peeled, cored, and sliced

  8. 100 mlVinegar

  9. 2 tbspSugar

  10. 1 tspGround cloves

  11. 2 tbspCorn flour

  12. 250 mlRed wine

  13. 500 mlChicken stock

Share this: