Frank’s Duck Confit Cabbage Roll with Guinness au Jus

Frank’s Duck Confit Cabbage Roll with Guinness au Jus

Category Entree
Cuisine American Irish
Prep 7 mins
Cook 15 mins
Ready-in 22 mins
Yields 1 Servings


¼ cup Frank’s Sweet Bavarian Kraut
1 Pint Beer Guinness Stout
½ cup Demi-glace Prepared
1 cup Duck confit Shredded
½ cup Rice Cooked rice pilaf
¼ cup Cherries Dried
4-5 leaves Green cabbage
½ cup Leeks Crispy


Guinness Jus
  1. Place demi-glace and all but ¼ cup of Guinness in a small pot. Bring to a simmer over medium heat until thick.
Cabbage roll
  1. Reconstitute dried cherries by placing them in a sautee pan with ¼ cup of Guinness.
  2. Blanche cabbage leave in salted, boiling water for 2-3 minutes. Remove and place directly into ice water to shock.
  3. Heat over medium -low heat until Guinness is absorbed.
  4. Cover work surface with plastic wrap. Top with shocked cabbage leaves, fanning out and overlapping in a circle.
  5. Mix cherries, rice pilaf, duck confit and sauerkraut, in medium mixing bowl.
  6. Place mixture in center of cabbage roll and roll like a burrito. Wrap in plastic to form a tight cabbage roll.
  7. Place in a sautee pan. Heat through in a 350 degree oven, about 12 minutes.
  8. Cut in half, pace in a bowl and top with a spoonful of jus.

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