Duck with chocolate red cabbage à la Alfons Schuhbeck
240 mins
240 mins
Ingredients
- 800 g cleaned, stripped red cabbage (1-1.2 kg red cabbage uncleaned)
- 1 sour apple
- 7-10 Tbsp Salt
- 100 ml Red wine vinegar
- 1/2 small onion
- 1 Bay leaf
- 2 Carnations
- 2 TEASPOONS Icing sugar
- 200 ml Red wine
- 125 ml Vegetable broth
- 2 tablespoons (approx. 70 g) Cranberries, from the glass
- 4 cm cinnamon bark
- 2-3 medium-sized plums
- 20 g chocolate
- 7-10 Tbsp Duck fat
- 7-10 Tbsp Salt
- 1 Pr. sugar
- 7-10 Tbsp Duck:
- 7-10 Tbsp ½ Onion
- 7-10 Tbsp ½ Apple
- 1 (approx. 2.5 kg) Building ducks
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper from the mill
- 2 Onions
- 1 Carrot
- 150 g Celeriac
- 1 TEASPOON Icing sugar or sugar
- 1 TEASPOON Tomato paste
- 400 ml Red wine
- 7-10 Tbsp ¾ l Poultry broth
- 7-10 Tbsp ½ Apple
- 7-10 Tbsp ¼ Tsp Marjoram, dried
- 2 discs Garlic
- 2 discs fresh ginger
- 1 strips untreated orange peel
- 7-10 Tbsp Salt
- 30 g Butter
- 7-10 Tbsp Possibly ½-1 Tsp starch to thicken the sauce
Directions
- 1
Red cabbage: Chop the cabbage into fine strips, peel the apple, remove the seeds and grate finely. Mix the cabbage with the grated apple, some salt and red wine vinegar and leave to marinate for about 2 hours.
- 2
Peel the onion and lard it with a bay leaf and two cloves. Caramelise the icing sugar in a saucepan over medium heat. Add the red cabbage and the liquid created by the marinade, sweat briefly, add the red wine, stock, picked onion and cranberries and simmer covered over a mild heat for about 1 ½ hours until soft.
- 3
Stir frequently so that the red cabbage does not stick to the bottom of the pot.
- 4
Add cinnamon bark after one hour. Wash the plums, cut them in half, cut them into equally sized slices and mix them with the red cabbage 10 minutes before the end of cooking. Shortly before serving, remove the picked onion and cinnamon, add the chocolate.
- 5
Preheat oven to 140 °C. Peel the onion, wash the apple and cut both into large cubes. Cut off the duck, the wing bones and the neck, wash inside and outside, pat dry well, salt and pepper.
- 6
Fill the abdominal cavity with the onion and apple mixture and close with a shish kebab skewer.
- 7
Place the stuffed duck in a suitably large puree, pour on ¼ l water and cook in the preheated oven for approx. 2 ½ hours. Skim off any escaping fat in between and keep it. (If too much liquid evaporates, add some more water).
- 8
Peel the vegetables and cut into 1-2 cm cubes. Remove the breasts and legs from the duck (along the carcass) and remove the thighbone from the legs. Remove the stuffing from the abdominal cavity.
- 9
Finely chop the duck carcass with the wing bones and neck.
- 10
Caramelise icing sugar in a wide pot at medium heat, add bones, roast briefly, stir in tomato paste and add half of the red wine. Reduce the red wine to a syrupy consistency and repeat the process with the remaining red wine.
- 11
Add the vegetables, pour in the stock and simmer gently over a mild heat for about 30 minutes.
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