German Roast Duck with Potato Dumplings & Red Cabbage

Gebratene Ente mit Knödel und Rotkohl or Roast Duck with Potato Dumplings and Red Cabbage is my all time favourite German food. You can also get the variation of this dish with goose, which tastes just as good. It's actually also a typical Christmas dinner in Germany, however, I like to make this dish from time to time, even though it's not Christmas, because I just love this dish...!

My German mother-in-law makes the best roast duck (no, I am NOT exaggerating!), and I like to take a look at her when she's preparing this dish. So, even though I am not German, the taste of my Gebratene Ente is quite authentic - so, you don't need to worry in case that you want to have a try at making this dish...:). However, I didn't make my own Knödel (potato dumplings) and Rotkohl (red cabbage) from scratch. With so many good instant packages of Knödel and Rotkohl around, the inner lazy me of course just prefers to take the easy way. I did try making Knödel from scratch sometime ago, but to be honest, I don't notice a big difference between the homemade and instant dumplings, so now I just prefer to buy the ready made dumplings and red cabbage, especially because they just taste so good...! If you live outside Germany, you might have difficulty finding instant German potato dumplings and red cabbage. Take a look at these links if you want to make them from scratch: Rotkohl and Knödel. (Update: For people outside Germany, I found out that you can buy instant Knödel from, just click the link!).

The potato dumplings package and a glass of red cabbage. You still need to add a few things to make the red cabbage taste better, such as Schweineschmalz (pork lard), slices of onion, red wine, apple juice, balsamico vinegar, bay leaf and let it simmer for 20-30 minutes under low heat.


Roast Duck

  • 2 Duck drumsticks
  • 200 ml chicken stock
  • 100 ml apple juice
  • 150 ml white wine
  • 1/2 apple, sliced
  • 3 bay leaves
  • Pepper

Add all ingredients in an ovenproof container. Roast the duck at medium temperature (150 C) for 2.5 - 3 hours. Check it from time to time and if you notice that the liquid is almost gone, add more apple juice and wine - very important, because this liquid will be used for making the sauce.

Take the juice from the duck, let it boil, add 1 tsp of flour (to thicken the sauce) and 100 ml heavy cream. Add salt and pepper to taste.

Serve the duck with red cabbage, potato dumplings and the sauce.

This dish tastes especially good with red wine. Enjoy!

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  1. :((..I want too...why you kill us with such a yummiii..sweet food..:)
    nice blog btw

  2. I like your sauce bowl~~roasted duck looks yuuuuuuumy!

    Angie's Recipes

  3. @dyeve - Thank you :)

    @Angie - I like it too, it's from my MIL :)

  4. I like to eat duck but always take the roasted one. This really special.

  5. I must try this out one scrumptious.

  6. unfortunetly I dont like Roast Duck coz drumstick nya too montok ha22 agak2 serem liatnya ha222
    overall looks great on serving

  7. @Veny - ;-) Disini memang ayam dan bebeknya gede2.

  8. You said "You still need to add a few things to make the red cabbage taste better, such as Schweineschmalz (pork lard), slices of onion, red wine, apple juice, balsamico vinegar, bay leaf and let it simmer for 20-30 minutes under low heat."

    What are the measurements for each of the "few things" you mention? I have access to a jar of good imported german Rotkohl.


  9. Hi, for a 500g jar of Rotkohl, use 1 tbs of pork lard, 1 small onion, chopped, 100 ml red wine, 100 ml of apple juice, 1 tbs balsamic vinegar, 2 bay leaves, and let the red cabbage simmer for 20-30 minutes. Of course you can also add a bit more of salt/pepper/sugar to taste. Hope this helps!

  10. just a warning, i think "whipping cream" might be different depending on what country you're in. my gravy turned into a sickly-sweet milky mess after 100 ml whipping cream, so sad!

  11. @Anonymous - thanks for letting me know and I'm sorry that your gravy turned out badly...:(!! - Just edited the whipped cream into heavy cream.

  12. Hi! My Oma and aunt used to make this all the time and I'd like to reproduce it for my boyfriend, but they usually made it as a whole roast duck as opposed to just the drumsticks. Can this recipe still apply to a whole duck, and how should I adjust it to accommodate for that? Thanks so much, really excited to try this even with just the drumsticks! :)