duckschnitzel

 

Making gluten-free duck schnitzel is simple, but it is such a treat! Recently I was the happy recipient of some wild duck and goose breasts. My friend’s son is a prolific hunter and needed someone to give some meat to, so I was happy to oblige.

I made sure to pound the duck breasts so they were very thin and decided to serve it with traditional cabbage and potato accompaniments. Rødkål is a sweet and sour cabbage dish from Denmark and I did my own version of a hot German potato salad using hot potatoes and adding some mustard for an extra lift of flavor. Both vegetables went perfectly with the schnitzel and it was one of the best dinners I had cooked in a while. The best part was how quick and easy the dishes were to make!

Next time you have some duck breasts, give this a try or if you can’t easily come by duck breasts, try the classic Weiner Schnitzel which uses pounded veal cutlets, pork is also good.

Duck Breast Schnitzel

INGREDIENTS:

4 duck breasts pounded thin
2 large eggs, scrambled
3/4  cup of gluten-free bread crumbs
1 tsp salt
1 tsp dried thyme
1 tsp sweet Hungarian paprika
2 TBS good quality butter
Lemon wedges

METHOD: Pound the duck breasts out nice and thin. Scramble an egg in a shallow bowl and in another shallow bowl mix the breadcrumbs with the salt and spices. Place a skillet on the burner on medium-high heat and melt the butter.

Dip each duck breast first into the egg and then coat it well with the spiced breadcrumbs. Then place both duck breasts into the melted butter and cook on each side until the coating is browned and crisp – about 2 minutes on each side. Serve with lemon wedges.

Rødkål

INGREDIENTS:

3 ½ cups shredded red cabbage
1 small onion thinly sliced
2 TBS good butter
2 TBS apple cider vinegar
¼ cup of lingonberry or red currant jam
salt & pepper
1 ½ tsp Beau Monde- allspice, bay, cinnamon, cloves, mace, nutmeg, black and white pepper
½ cup water

METHOD: Preheat oven to 350 degrees. In a skillet over medium heat melt the butter. Add the cabbage and onion and some salt and sweat the cabbage and onions. When they begin to soften mix in the vinegar, jam, spices and water and bring to a simmer. Simmer with a lid on for about 40 minutes; add more water if it is getting dry.

Mustard Potatoes

INGREDIENTS:

5 medium sized yellow potatoes, boiled al dente and roughly chopped.
4 strips of bacon, diced
1 small onion, diced
1 clove of garlic, diced
1 TBS apple cider vinegar
1 tsp dried thyme
¼ cup Dijon mustard

METHOD:
Preheat oven to 350 F. Boil potatoes until tender, about 20 minutes and set aside. In a skillet sauté the bacon, onion and garlic. Roughly chop potaotes and place in a baking dish. Add the bacon mixture, apple cider vinegar, thyme and mustard. Stir to thoroughly coat the potatoes, then bake for about 20 minutes.