Duck on mulled red cabbage
easy
135 mins
135 mins
Ingredients
- 1 duck ready to cook (approx. 2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 (à 2 g) Bag of spice for mulled wine (Glühfix)
- 1 kg Red cabbage
- 1 Vegetable Onion
- 2 TABLESPOONS clarified butter
- 1/8 l Red wine vinegar
- 1 can(s) (425 ml) Apricots
- 1-2 TABLESPOONS sauce thickener
- 4 TABLESPOONS Cranberries (thickened)
- 7-10 Tbsp Parsley and flaked almonds
Directions
- 1
Wash the duck and pat dry. Rub vigorously with salt and pepper inside and out. Tie wings and legs together. Place on the grill over the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 3/4 hours. In the meantime, let tea bags steep in 1/4 litre of boiling water.
- 2
Clean the red cabbage, quarter it and remove the stalk. Cut cabbage finely. Peel and chop onion. Heat lard and fry onion and red cabbage. Season with salt, pepper and vinegar. Drain the apricots and collect the juice. Put 8 halves aside. Add the remaining apricots, juice and tea water to the red cabbage. Cover and stew for about 1 hour. Then season again and thicken with sauce thickener. Carve the duck. Fill remaining apricots with cranberries.
- 3
Add the remaining apricots, juice and tea water to the red cabbage. Cover and stew for about 1 hour. Then season again and thicken with sauce thickener. Carve the duck. Fill remaining apricots with cranberries. Arrange red cabbage, duck and filled apricots on a plate. Garnish with parsley and browned almond flakes. Serve with potato dumplings
Nutrition Facts
1120 kcal
33 g
74 g
77 g
More Delicious Recipes
