Duck with Savoy Cabbage

Ingredients

• 1 Duck (about 3 kg)
• 1 bundle mirepoix
• 3 tbsp clarified butter
• 0.375 l White wine
• 0.125 l meat broth (from a bottle)
• 1.5 kg Savoy cabbage
• 3 onions
• 50 g bacon
• Salt
• Pepper

Instructions

1. 1.

   Cut the duck into 6-8 pieces, season with salt and pepper. Brown all sides in hot clarified butter. Dice the mirepoix finely, add wine and broth, then braise in a preheated oven at 160°C for 90 minutes.

2. 2.

   Clean, wash, and cut the Savoy cabbage into strips. Fry bacon slices until golden brown. Add the cabbage, peeled and finely chopped onions, bacon, salt, and pepper to the duck, cover, and continue braising for another 30 minutes.