Duck with Red Cabbage and Potato Dumplings

Ingredients

• 2 onions
• 2 carrots
• 200 g celery
• 2 Apples
• 1 duck (about 2 kg, ready to cook)
• Salt
• pepper (ground fresh)
• 2 tsp Dried thyme
• 500 ml poultry stock
• 2 tbsp honey
• 1 red cabbage
• 1 onion
• 3 tbsp butter
• 250 ml dry red wine
• 3 tbsp red wine vinegar
• 2 cloves of peppercorns
• 1 bay leaf
• 3 oranges
• 1 tbsp currant jam
• 1 tbsp sugar

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Peel and roughly cube the onions, carrots, and celery. Peel, quarter, core, and slice the apples into wedges.

3. 3.

   Season the duck inside and out with salt and pepper, rub thyme on the inside, fill it with apple wedges, seal, and roast in a roasting pan with the vegetables in the preheated oven for about 1.5–2 hours, adding stock gradually as it cooks.

4. 4.

   Remove the outer leaves from the red cabbage, quarter it, cut off the core, and slice thinly. Peel and finely chop the onion.

5. 5.

   Sauté the onion in 2 tbsp hot butter until translucent, add the cabbage, brown slightly, pour in wine and vinegar, stir in spices, and simmer for about 30 minutes.

6. 6.

   Peel the oranges, removing the white pith, cut out the segments, catch the juice, and squeeze the remaining flesh. Add the orange juice to the cabbage mixture. Finally fold in the orange segments, remove the spices, and season with salt and currant jam.

7. 7.

   Whisk honey with a little water and brush the duck with it 10 minutes before the end of cooking. Remove the finished duck from the oven.

8. 8.

   Deglaze the sauce, strain through a sieve, bring to a boil, and reduce further if needed. Season with salt and pepper.

9. 9.

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