Duck with apple-cinnamon sauce

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Remove the offal from the duck. Coarsely chop the offal and neck. Wash the offal, neck and duck thoroughly and pat dry. Season duck inside with salt and pepper, outside only with pepper. Peel and quarter 1 onion. Place the duck on the fat pan of the oven. Arrange onion, giblets and neck around it. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 1 3/4 hours. From time to time, pour over the resulting frying fat

2. 2

   Remove the onion and offal after about 1 hour and put them in a pot with 1/2 litre of cold water. Simmer at low heat for about 45 minutes. Add bay leaf, thyme and cinnamon

3. 3

   Clean, wash and quarter the savoy cabbage. Remove the stalk. Cut the savoy cabbage into fine strips. Peel 1 onion. Finely dice onion and bacon. Blanch the savoy cabbage in boiling salted water for about 3 minutes. Quench cabbage, drain

4. 4

   Skip the bacon in a pot. Add onion and fry. Add savoy cabbage and stew for about 5 minutes. Season with salt, pepper and nutmeg. Stir in butter in pieces. Spread the duck with cold salted water for the last 10 minutes. Warm up 2 tablespoons of apple cabbage. Spread the finished duck with it

5. 5

   Pour sauce through a sieve and bring to the boil. Stir starch and 1 tablespoon of water until smooth. Thicken the sauce with it. Season to taste with 1 tablespoon of apple sauce, salt and pepper. Arrange duck on savoy cabbage. Add the sauce. Garnish with parsley and possibly with braised apple slices

Nutrition Facts

KCAL
930 kcal

CARBS
16 g

FATS
58 g

PROTEINS
79 g