Roasted Duck with Red Cabbage

Ingredients

• 1 duck (about 2.5 kg)
• Salt
• Pepper (freshly ground)
• 1 sour apple
• 3 onions
• 1 Carrot
• 1 small stalk of leek
• 400 ml poultry stock (from the jar)
• 200 ml robust dry red wine
• 4 cloves of nutmeg
• 2 grains of allspice
• 1 bay leaf
• 0.5 cinnamon stick
• 750 g cooked potatoes (leftovers)
• 250 g peeled, cooked chestnuts
• 2 egg yolks
• 350 g plums
• butter (for frying)
• 1 kg red cabbage
• 2 sour apples
• 50 g butter
• 1 small onion
• 2 cloves of nutmeg
• 0.25 l water
• 0.125 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and dry the duck, season inside and out with salt and pepper. Tie the wings and legs to the body. Wash the apple, quarter it, core it and cut into large pieces. Peel one onion and chop roughly. Stuff both into the duck.

2. 2.

   Peel the carrot, wash the leek. Peel the remaining onions and coarsely chop them together with the carrot and leek.

3. 3.

   Add the poultry stock, wine, vegetables and spices to a roasting pan. Place the duck breast-side down in it. Cover and bake in a preheated oven at 200°C for about 1 hour, turning the duck after 30 minutes.

4. 4.

   After 1 hour, continue baking uncovered for another 40 minutes, occasionally basting with the roasting liquid.

5. 5.

   For the red cabbage remove outer leaves, halve the cabbage, cut out the core and slice finely on a vegetable peeler. Quarter the apples, peel them, remove cores and cut into pieces. Heat butter in a pot, steam the apple pieces in it. Add the cabbage. Peel and finely chop the onion, add with cloves to the apple pieces. Pour in water and red wine. Add sugar and vinegar, season with salt and pepper. Cover and simmer for about 45 minutes.

6. 6.

   Grate potatoes and chestnuts coarsely, mix with egg yolks, season with salt and pepper. Form small rösti (about 6 cm diameter) from the potato mixture and fry in butter until golden yellow on both sides; keep finished rösti warm.

7. 7.

   Wash plums, core them and cut into wedges.

8. 8.

   Remove the duck from the oven and set it warm. Skim fat from the liquid and strain through a sieve. Sauté plums in hot butter. Add the roasting liquid and simmer for about 5 minutes, seasoning with salt and pepper.

9. 9.

   To serve slice the duck and arrange on a plate with sauce, red cabbage and chestnut rösti.