Crispy duck with caramelized red cabbage

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the duck and pat dry. Season inside with salt and pepper, rub salt on the outside. Tie wings and legs together with kitchen string. Wash and quarter 2 apples. Peel 2 onions and cut into slices. Put duck on the fat pan of the oven, add apple quarters and onions and fry in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 2 -2 1/4 hours. After 30 minutes of frying time, deglaze the duck gradually with 400 ml apple juice and 400 ml water. In the meantime clean, wash and cut the red cabbage into strips. Caramelise 100 g sugar in a large pot at low heat until golden.

2. 2

   In the meantime peel and chop the remaining onion. Stir the caramelized sugar with the rest of the apple juice and 300 ml water while stirring constantly. Bring to the boil again while stirring and simmer for 2-3 minutes. Add lard, onions, cloves, juniper berries, peppercorns and red cabbage. Cover and simmer over medium heat for 45-50 minutes. Meanwhile, peel two apples, quarter them, remove seeds and cut into small cubes. Add to the red cabbage 20 minutes before the end of the cooking time and season with salt. Caramelise the rest of the sugar at low heat in a small pan until golden. Wash the remaining apples thoroughly, grate them dry and cut them into quarters. Place the apple quarters with the skin side down on a small oiled tray. Let the caramelised sugar cool down for about one minute. Drizzle caramel over the apples with a teaspoon. Dip the tip of the fork into the remaining caramel, pull it out slowly so that caramel threads are formed. Put the caramel threads on a lightly oiled tray and let them cool down. Repeat the process several times. Remove the duck and cover. Pour gravy through a fine sieve.

3. 3

   Wash the remaining apples thoroughly, grate them dry and cut them into quarters. Place the apple quarters with the skin side down on a small oiled tray. Let the caramelised sugar cool down for about one minute. Drizzle caramel over the apples with a teaspoon. Dip the tip of the fork into the remaining caramel, pull it out slowly so that caramel threads are formed. Put the caramel threads on a lightly oiled tray and let them cool down. Repeat the process several times. Remove the duck and cover. Pour gravy through a fine sieve. Skim off fat. Stir starch and 6 tablespoons of water until smooth. Pour into a pot, bring to the boil and add the starch while stirring. Bring to the boil again, season with salt and pepper. Divide the duck. Arrange the duck pieces, red cabbage, two caramelized apple quarters and caramel threads on a plate. Garnish with parsley as desired. Serve with parsley potatoes

4. 4

   Skim off fat. Stir starch and 6 tablespoons of water until smooth. Pour into a pot, bring to the boil and add the starch while stirring. Bring to the boil again, season with salt and pepper. Divide the duck. Arrange the duck pieces, red cabbage, two caramelized apple quarters and caramel threads on a plate. Garnish with parsley as desired. Serve with parsley potatoes

5. 5

   For the duck, 210 ml fat (skimmed from the sauce) is charged. Nutritional values recalculated

Nutrition Facts

KCAL
910 kcal

CARBS
90 g

FATS
25 g

PROTEINS
78 g