Duck with mulled wine red cabbage and croquettes

Name: Duck with mulled wine red cabbage and croquettes
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 duck ready to cook (approx. 1.8 kg); 1 Orange; 4 Onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried thyme; 1 (2 g) Bag of spice for mulled wine (Glühfix); 1 (1 kg) Head red cabbage; 1 TABLESPOON clarified butter; 1 TABLESPOON Sugar; 1 Bay leaf; 100 ml Red wine vinegar; 200 g Applesauce; 1-2 TABLESPOONS Oil; 1 package (450 g) frozen croquettes; 2 Pears; 4 Kumquats; 7-10 Tbsp pink berries; 1 TABLESPOON Orange marmalade; 7-10 Tbsp Thyme and star anise; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 duck ready to cook (approx. 1.8 kg)
1 Orange
4 Onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried thyme
1 (2 g) Bag of spice for mulled wine (Glühfix)
1 (1 kg) Head red cabbage
1 TABLESPOON clarified butter
1 TABLESPOON Sugar
1 Bay leaf
100 ml Red wine vinegar
200 g Applesauce
1-2 TABLESPOONS Oil
1 package (450 g) frozen croquettes
2 Pears
4 Kumquats
7-10 Tbsp pink berries
1 TABLESPOON Orange marmalade
7-10 Tbsp Thyme and star anise
7-10 Tbsp wooden skewers

Directions

1
Wash the duck and pat dry. Squeeze the orange. Peel and halve onions. Season the duck from the inside with salt, pepper and dried thyme, put 2 halves of onion and orange juice into the abdominal cavity. Close the abdominal opening. Rub duck from the outside with salt and pepper. Put it on the fat pan of the oven, spread 4 onion halves on it. Pour on 1/2 cup of water.
2
Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 1/2 hours. In the meantime bring 1/4 litre of water to the boil. Pour the water over the spice bag and let it stand for about 10 minutes. Cut red cabbage into quarters. Cut out the stalk. Cut cabbage into strips, wash and drain well. Cut remaining onion halves into fine strips. Heat the lard. Fry the onion strips and red cabbage in it. Season with salt, pepper, sugar and bay leaf. Remove the spice bag from the hay. Pour the infusion and vinegar over the red cabbage and cook for about 1 hour. Stir in apple sauce, season again. Heat oil in a pan. Cook the croquettes in it at medium heat while turning for 15-20 minutes. Wash and halve the pears 1/4 hour before the end of the frying time.
3
Fry the onion strips and red cabbage in it. Season with salt, pepper, sugar and bay leaf. Remove the spice bag from the hay. Pour the infusion and vinegar over the red cabbage and cook for about 1 hour. Stir in apple sauce, season again. Heat oil in a pan. Cook the croquettes in it at medium heat while turning for 15-20 minutes. Wash and halve the pears 1/4 hour before the end of the frying time. Cut kumquats into slices. Remove onions from the fat pan, cut pear halves with the cut edge down and spread kumquats on top. Season with pink berries. Drip 200 ml salted water over the duck, spread the duck with jam. Increase the oven temperature (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) and fry the duck until crispy. Scoop fat from the roast stock. Arrange everything garnished with thyme and star anise. Add croquettes
4
Cut kumquats into slices. Remove onions from the fat pan, cut pear halves with the cut edge down and spread kumquats on top. Season with pink berries. Drip 200 ml salted water over the duck, spread the duck with jam. Increase the oven temperature (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) and fry the duck until crispy. Scoop fat from the roast stock. Arrange everything garnished with thyme and star anise. Add croquettes
5
Attention: 150 g of grease have been removed!