Duck with Red Cabbage

Ingredients

• 1 kg red cabbage
• 1 onion
• 1 EL vegetable oil
• 100 ml red wine
• 200 ml apple juice
• 1 bay leaf
• 2 EL balsamic vinegar
• 0.5 cinnamon stick
• 1 EL balsamic vinegar
• 6 figs
• 1 EL honey
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Rinse the duck inside and out under running water and pat dry. Season both sides with salt and pepper, then place breast side up on a wire rack.

3. 3.

   Wash, peel, and roughly chop the onions, carrots, celery, and leeks. Spread all in a fat pan. Season with salt and pepper and pour just enough stock to cover the bottom of the pan. Place the duck on top of the rack over the pan and roast for about 2 hours, periodically adding more stock to keep the base covered while allowing the vegetables to brown. Baste the duck with its own juices and turn it several times.

4. 4.

   Trim the stem from the cabbage and cut into fine strips or shave. Dice the onion finely. Heat oil in a hot pot and sauté the onions until translucent. Add the cabbage, cook briefly, then deglaze with wine and apple juice. Add the bay leaf, balsamic vinegar, and cinnamon; simmer gently, partially covered, for about 25 minutes, stirring occasionally and adding water if needed.

5. 5.

   Wash, trim, and slice the figs. Mix them into the red cabbage with honey, salt, and pepper. Remove the bay leaf and cinnamon and keep warm on low heat.

6. 6.

   Keep the duck warm in the oven at 100°C or increase the temperature to brown the skin if necessary. Strain the vegetables through a fine sieve, reserving some for thickening. Skim off excess fat, add cream, bring to a boil, and season.

7. 7.

   Plate portions of duck with red cabbage and serve the sauce on the side.

8. 8.

   Serve with bread dumplings if desired.