Stuffed Duck on Celery and Savoy Cabbage

Ingredients

• 1 duck (approx 1.5 kg)
• Salt
• freshly ground pepper
• 600 g sour apples
• 1 bundle of stalk celery
• 1 small head savoy cabbage
• thyme
• 2 onions
• 1 tbsp butter
• 1 glass (400 ml) duck stock
• 2 tbsp Cornstarch

Instructions

1. 1.

   Rinse the duck and pat dry. Rub inside and outside with salt and pepper. Wash and trim the apples, celery, and savoy cabbage. Roughly dice half of the apples. Trim the green parts from the stalk celery and finely chop them. Quarter the savoy cabbage, remove the core, then halve the quarters again. Rinse the thyme, shake dry, and strip the leaves. Mix apple cubes, celery, and thyme. Season with salt and pepper. Stuff the duck with this mixture and secure the opening with wooden skewers.

2. 2.

   Place the duck in a roasting pan (or on the oven’s fat pan). Peel, quarter the onions, and arrange them around the duck. Roast in a preheated oven at 200 °C (electric) or level 3 (gas) for 1½ hours. Baste the duck with half of the duck stock after 30 minutes. After one hour, pour the remaining stock over the duck.

3. 3.

   Slice the celery and remaining apples into rounds. Heat butter in a pan and sauté the vegetables and apples. Season with salt and pepper.

4. 4.

   Use a brush to loosen the browned bits from the pan’s edge. Brush the duck during the last 10 minutes of roasting while turning on the oven grill. Keep the duck warm. Remove the stuffing. Strain the stock. Whisk cornstarch with 6 tbsp cold water, stir into the stock, and bring to a boil once. Season the sauce with salt and pepper. Serve the duck with the vegetables and sauce.