Duck with Cabbage

Ingredients

• 3.6 kg duck (2 ducks)
• Salt
• black pepper (freshly ground)
• 500 g duck meat
• 0.5 bunch mirepoix vegetables
• 1 tsp tomato paste
• 125 ml dry white wine
• 4 Sage leaves
• 2 Bay leaves
• 5 peppercorns
• 1 small head of pointed cabbage
• 5 tbsp butter
• Salt
• black pepper (freshly ground)
• 1 tsp dried marjoram
• nutmeg
• 200 g cherries
• 5 tbsp sugar
• 2 tbsp butter
• 40 ml cassis

Instructions

1. 1.

   Prepare the duck by rubbing it with salt and pepper, then roast in a hot oven at 200°C for about 1 hour until crispy.

2. 2.

   Wash, trim, and dice the mirepoix vegetables.

3. 3.

   Sauté the duck meat, add the mirepoix, stir in tomato paste, sage, bay leaves, and deglaze with white wine. Add water, peppercorns, and simmer for about 3 hours, then strain through a fine sieve and reduce to roughly 1/8 liter.

4. 4.

   Trim the cabbage, cut into quarters, remove the core, blanch briefly in salted water, rinse, drain, then sauté in hot butter seasoned with salt, pepper, marjoram, and nutmeg until cooked in about 15 minutes.

5. 5.

   Pit and wash cherries, sauté them in hot butter, add sugar, and finish with cassis liqueur.

6. 6.

   For serving, separate the duck breasts from the carcass (reserve legs for another dish).

7. 7.

   Arrange the cabbage on plates, place crispy duck breast on top, pour sauce, and garnish with cherries.