Duck with Apple Stuffing and Red Cabbage

Ingredients

• 1 duck (about 2.5 kg)
• 3 apples
• 50 g Raisins
• Salt
• pepper (ground)
• 20 g butter
• 1 tbsp Vegetable oil
• 200 ml white wine
• 200 ml chicken broth (from a bottle)
• 1 kg red cabbage
• 2 Boskop apples
• 50 g clarified butter
• 1 tbsp sugar
• 1 onion
• 1 bay leaf
• 2 cloves of mace
• 2 tbsp Red wine vinegar
• 0.125 l red wine
• 0.125 l water
• Salt

Instructions

1. 1.

   Wash the duck, pat it dry and rub the inside and outside with salt and pepper.

2. 2.

   For the stuffing wash the apples, quarter them, core them and dice them. Mix the apples with raisins and fill the duck. Tie the opening with kitchen twine.

3. 3.

   Heat butter and oil in a large roasting pan and brown the duck on all sides.

4. 4.

   Cover and roast on the lowest rack of the oven at 180°C for 40 minutes, basting frequently with wine.

5. 5.

   Remove the lid and roast for another 50 minutes, basting again with broth and wine.

6. 6.

   For the red cabbage remove the outer leaves, halve the head, cut out the core and slice into fine strips.

7. 7.

   Quarter the apples, remove cores, peel and chop them small.

8. 8.

   Heat clarified butter, add apple pieces, sprinkle with sugar and caramelize while stirring.

9. 9.

   Add the cabbage strips and sauté together.

10. 10.

    Peel the onion, place a bay leaf on it and secure with mace. Add to the cabbage and drizzle with vinegar.

11. 11.

    Pour in red wine and water, mix and cover; cook over low heat for 40 minutes, stirring occasionally.

12. 12.

    Serve the duck with the red cabbage.

13. 13.