Duck on savoy cabbage vegetables

Name: Duck on savoy cabbage vegetables
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 Kitchen-ready fruit duck (1.6-1.8 kg); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 collar or 1-2 pots of thyme; 2 medium-sized carrots; 3 medium-sized onions; 1/2 l clear chicken stock (instant); 1 (approx. 750 g) cabbage; 1 glass (370 ml) Chanterelles; 25 g Butter or margarine; 1/4 l Vegetable broth (instant); 7-10 Tbsp grated nutmeg; 4-5 Tbsp Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 Kitchen-ready fruit duck (1.6-1.8 kg)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 collar or 1-2 pots of thyme
2 medium-sized carrots
3 medium-sized onions
1/2 l clear chicken stock (instant)
1 (approx. 750 g) cabbage
1 glass (370 ml) Chanterelles
25 g Butter or margarine
1/4 l Vegetable broth (instant)
7-10 Tbsp grated nutmeg
4-5 Tbsp Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the duck and pat dry. Rub the inside and outside with salt and cayenne pepper. Wash thyme, dab dry and chop coarsely. Put half of it into the duck. Close the belly opening with wooden skewers and tie up with kitchen string. Tie wings under the back, legs over the tail. Put 1/8 litre of water into the fat pan of the oven and place the duck on top with the belly side facing down. Roast in the preheated oven (electric cooker: 175°C/ gas: level 2) for 2 - 2 1/2 hours.
2
Clean and wash the carrots. Peel onions. Cut carrots and 2 onions into pieces. After half of the frying time, arrange around the duck. Turn the duck. Heat 1/4 litre chicken stock and pour it over the duck. Finish frying and add the stock from time to time. Sprinkle with remaining thyme 10-15 minutes before the end of the cooking time. Clean, wash and cut the savoy cabbage into strips. Drain the chanterelles. Dice remaining onion. Heat the fat in a saucepan. Fry the chanterelles and onions in it. Add the savoy cabbage, braise briefly and deglaze with stock. Cover and cook for about 15 minutes. Season with salt and nutmeg.
3
Clean, wash and cut the savoy cabbage into strips. Drain the chanterelles. Dice remaining onion. Heat the fat in a saucepan. Fry the chanterelles and onions in it. Add the savoy cabbage, braise briefly and deglaze with stock. Cover and cook for about 15 minutes. Season with salt and nutmeg. Lift the duck out of the fat pan and pour the stock into a pot. Dissolve the roast with the remaining chicken stock and pour into the stock. Skim off fat, add cream and bring to the boil. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt and cayenne pepper. Arrange duck on savoy cabbage and garnish with fresh thyme as desired. Serve with extra sauce. Roast potatoes taste good with it
4
Lift the duck out of the fat pan and pour the stock into a pot. Dissolve the roast with the remaining chicken stock and pour into the stock. Skim off fat, add cream and bring to the boil. Add sauce thickener while stirring and bring to the boil again. Season to taste with salt and cayenne pepper. Arrange duck on savoy cabbage and garnish with fresh thyme as desired. Serve with extra sauce. Roast potatoes taste good with it
5
Preparation time 2 1/2 - 3 hours