Duck with Sides

Ingredients

• 1 duck (about 2 kg, ready to cook)
• Salt
• black pepper (freshly ground)
• 2 tsp Dried thyme
• 400 ml broth
• 2 tbsp honey
• 800 g small potatoes (cooked in skin)
• 1 red cabbage
• 250 ml red wine
• 3 tbsp red wine vinegar
• 1 onion
• 3 tbsp butter
• 125 ml broth
• 2 Cloves of garlic
• 1 bay leaf
• 3 oranges
• juice of one orange
• 1 tbsp sugar

Instructions

1. 1.

   Season the duck inside and out with salt and pepper, rub thyme into the cavity, and roast in a preheated oven at 220°C for about 1.5 hours, adding broth gradually.

2. 2.

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

3. 3.

   Sauté the onion in 2 tbsp hot butter until translucent, add the cabbage, brown, then pour in wine, vinegar, and broth; stir in spices and simmer covered for about 30 minutes, seasoning with orange juice, salt, and pepper.

4. 4.

   Peel the oranges and slice them.

5. 5.

   Whisk honey with a little water and brush over the duck during the last 10 minutes of cooking. Remove the finished duck from the oven and keep warm.

6. 6.

   Deglaze the sauce, strain it, add remaining orange juice, bring to a boil, reduce, season with salt, pepper, and thyme, and place one sliced orange in the sauce.

7. 7.

   Melt sugar with the remaining butter, toss the peeled potatoes, heat them, and caramelize.

8. 8.

   Add the remaining orange slices to the cabbage mixture.

9. 9.

   Plate the duck with potatoes, red cabbage, and orange sauce.