Stuffed duck on savoy cabbage

Name: Stuffed duck on savoy cabbage
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 300 g Potatoes (mainly waxy); 7 Onions; 50 g streaky smoked bacon; 1/2 TEASPOON dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 Kitchen-ready fruit duck (1.5-1.75 kg); 2-3 Carrots; 1/2 l clear chicken stock (instant); 1 kg Savoy cabbage; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 3 TABLESPOONS dark sauce thickener; 1 TABLESPOON Crème-fraîche; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers and kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

300 g Potatoes (mainly waxy)
7 Onions
50 g streaky smoked bacon
1/2 TEASPOON dried marjoram
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 Kitchen-ready fruit duck (1.5-1.75 kg)
2-3 Carrots
1/2 l clear chicken stock (instant)
1 kg Savoy cabbage
30 g Butter or margarine
7-10 Tbsp grated nutmeg
3 TABLESPOONS dark sauce thickener
1 TABLESPOON Crème-fraîche
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers and kitchen yarn

Directions

1
Peel, wash and chop the potatoes. Peel onions and cut six pieces into slices. Dice the bacon and leave it crispy in a hot pan. Add 2/3 of the onion slices and potatoes, fry briefly and season with marjoram, salt and pepper.
2
Wash the duck, dab dry and season inside and out with salt and pepper. Put the filling into the duck and close the opening with wooden skewers. Tie it with kitchen string, tie wings over the back and legs over the tail.
3
Put 1/8 litre of water into a fat pan and place the duck on top with the belly side down. Roast in the preheated oven (electric range: 175 °C/ gas: level 2) for two to 2 1/2 hours. Turn the duck after one to 1 1/4 hours and clean, wash and cut the carrots into pieces.
4
Arrange carrots and remaining onion slices around the duck. Pour 1/8 litre of chicken soup on the duck and fry until done. From time to time, cover with roast stock. Fry the duck for the last 15 to 20 minutes over a high heat (electric cooker: 200 °C/ gas: level 3) until crispy brown.
5
In the meantime clean, wash and cut the savoy cabbage into strips. Dice remaining onion. Heat the fat in a pot and fry the onions until transparent. Add the savoy cabbage, sauté and pour on 1/8 litre of water.
6
Season with salt, pepper and nutmeg. Cover and stew for 15 minutes. Remove the duck from the oven and take the filling out. Keep duck warm. Pour the roast stock through a sieve into a pot and degrease.
7
Dissolve the roast with the rest of the chicken soup, pour in and bring everything to the boil. Stir in the sauce thickener and bring to the boil again briefly. Refine with crème-fraîche and season with salt and pepper.
8
Arrange duck on buttered savoy cabbage. Garnish as desired with fresh marjoram. Add filling and sauce separately.