Duck on Savoy cabbage

Name: Duck on Savoy cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 duck ready to cook (approx. 2.5 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Small poultry; 1 collar Soup Greens; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 2 Bay leaves; 1 TEASPOON Peppercorns; 7-10 Tbsp Sage; 200 ml White wine; 1/2 l clear chicken stock (instant); 100 g Whipped cream; 800 g Savoy cabbage; 1 collar Carrots; 1 Onion; 40 g streaky smoked bacon; 2 stem(s) Parsley and marjoram; 50 g Butter or margarine; 3 TABLESPOONS Vinegar; 7-10 Tbsp Herbs; 7-10 Tbsp Hoz skewers and kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 2.5 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Small poultry
1 collar Soup Greens
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
2 Bay leaves
1 TEASPOON Peppercorns
7-10 Tbsp Sage
200 ml White wine
1/2 l clear chicken stock (instant)
100 g Whipped cream
800 g Savoy cabbage
1 collar Carrots
1 Onion
40 g streaky smoked bacon
2 stem(s) Parsley and marjoram
50 g Butter or margarine
3 TABLESPOONS Vinegar
7-10 Tbsp Herbs
7-10 Tbsp Hoz skewers and kitchen yarn

Directions

1
Wash the duck and pat dry. Rub inside and outside with salt and pepper. Close the opening and tie up. Tie wings and leg likewise. Roast on the grill above the fat pan in a preheated oven (electric range: 200 °C / gas: level 3) for approx. 1 1/2 hours.
2
In the meantime, for the sauce, wash the chicken giblets and pat them dry. Clean, wash and roughly dice the soup greens. Fry the chicken giblets and soup vegetables in 2 tablespoons of hot oil. Add tomato paste and sweat.
3
Season with bay leaves, peppercorns and sage. Deglaze with white wine and stock, let it boil for about 1 hour in an open pot. Pour through a sieve, stir in cream and season again. For the vegetables, clean and quarter the savoy cabbage and remove the stalk.
4
Cut the savoy cabbage into fine strips. Blanch briefly in boiling salted water and drain. Peel the carrots, leave some green, wash, cook for about 5 minutes in boiling salted water and drain.
5
Peel and chop the onion. Cut the bacon into fine cubes. Wash and chop the herbs. Just before serving, leave the bacon out until crispy. Add onion, carrots and fat. Swivel the savoy cabbage in it. Add vinegar, salt, pepper, nutmeg and chopped herbs.
6
Steam the savoy cabbage briefly. Arrange vegetables and carved duck garnished with herbs on a plate. Serve with extra sauce.