🍽️ Crispy Duck with Apple-Raisin Filling and Red Cabbage

Name: Crispy Duck with Apple-Raisin Filling and Red Cabbage
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Duck (approx. 2.5 kg); 3 Apples; 50 g Raisins; Salt; Pepper (from the mill); 20 g Butter; 1 tbsp Vegetable oil; 200 ml White wine; 200 ml Chicken broth (from the jar); 1 kg Red cabbage; 2 Boskop Apples; 50 g Ghee; 1 tbsp Sugar; 1 Onion; 1 Bay leaf; 2 Cloves; 2 tbsp Red wine vinegar; 0.125 l Red wine; 0.125 l Water; Salt

1106 kcal · 30 min · 4 servings

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Ingredients

1 Duck (approx. 2.5 kg)
3 Apples
50 g Raisins
Salt
Pepper (from the mill)
20 g Butter
1 tbsp Vegetable oil
200 ml White wine
200 ml Chicken broth (from the jar)
1 kg Red cabbage
2 Boskop Apples
50 g Ghee
1 tbsp Sugar
1 Onion
1 Bay leaf
2 Cloves
2 tbsp Red wine vinegar
0.125 l Red wine
0.125 l Water
Salt

Instructions

1. Wash the duck thoroughly and pat it dry inside and out with kitchen paper.
2. Rub the duck generously inside and out with salt and pepper.
3. Wash the apples, quarter them, remove the cores, and dice the flesh into small cubes.
4. Mix the apple cubes with the raisins.
5. Fill the apple-raisin mixture into the cavity of the duck.
6. Tie the opening of the duck securely with kitchen twine.
7. Heat butter and oil in a large casserole dish.
8. Fry the duck on all sides until golden brown.
9. Place the lid on the casserole and put it on the lowest rack in the oven.
10. Roast the duck at 180 degrees Celsius for 40 minutes.
11. Baste the duck with wine repeatedly during this time.
12. Remove the lid and roast the duck for another 50 minutes.
13. Baste the duck alternately with broth and wine during this phase.
14. Remove the outer leaves of the red cabbage and halve the head.
15. Remove the hard core and slice the cabbage into thin strips.
16. Quarter another apple, remove the cores, peel it, and chop it finely.
17. Heat lard in a frying pan or pot.
18. Add the small apple pieces to the hot lard.
19. Sprinkle the apples with sugar and caramelize them while stirring.
20. Add the red cabbage strips to the caramelized apples.
21. Sauté the cabbage briefly.
22. Peel an onion and firmly press a bay leaf and cloves into it.
23. Add the spiced onion to the cabbage.
24. Drizzle the cabbage with vinegar.
25. Pour in red wine and water and stir everything well.
26. Place the lid on and let the cabbage cook on low heat for 40 minutes.
27. Stir the cabbage repeatedly during the cooking process.
28. Serve the red cabbage together with the finished duck.

Nutrition per serving

kcal: 1106
Protein: 61 g · Fett/Fat: 70 g · Carbs: 48 g