Give your family and friends something to excite them this Christmas season!

Gallery Park Hotel & SPA restaurant Renomme Chef gives us tips how to cook perfect Christmas duck. Christmas duck is our preferred choice for festive occasions.

Here is our special recipe:

Duck from France

  • 4 duck breasts (each 220 – 250g)
  • 4 garlic pieces
  • 4 pieces of fresh rosemary
  • Salt and pepper
  • 1 tablespoons
  • French mustard

Hot red cabbage

  • 1 kg red cabbages
  • 3 big sweet-sour apples
  • 100g smoked beacon 
  • 3 bay leafs
  • 4 – 6 pieces of cloves
  • 2 tablespoons of duck fat
  • 1 big red onion
  • 250ml semi-dry red wine
  • 3 tablespoons of wine vinegar
  • 1 piece cinnamon stick
  • 2 tablespoons of brown sugar
  • Salt and pepper
First we pare apple and onion. Cut apples in 1cm pieces. Cut onion and bacon in small cubes. Prepare red cabbage by cutting in slices ( 4 - 6mm ). Roast bacon, onion and half of apple in cooking pot with duck fat after adding red cabbages with red wine, wine vinegar, cinnamon stick, cloves and of course salt and pepper. Boil it on a small heat for 2 hours and do not forget to stir. Later on add other half of apple and sugar and boil it for 20 minutes. Meanwhile with a sharp knife score the fat of the duck breasts in a crisscross pattern. Add salt and pepper and from other side salt, pepper and mustard. When red cabbage is ready take the duck, rosemary and garlic in a cold pan and put it on fire for about 5 minutes from crisscross side till its roasted and about 5 minutes from other side. Afterwards the duck stays for 5 more minutes in the oven at 160°C to make it crispy. We serve the duck traditionally, with red cabbage, buttered fried potatoes and orange jam.
My top secret tip for you: Don’t waste your precious festive time by spending hours and hours in the kitchen preparing the duck. Little bit of cheating and it will be ready in no time especially for you in restaurant Renomme at Gallery Park Hotel & SPA.