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🍽️ Roast Duck with Sides

867 kcal · 30 min · 4 servings

Ingredients

• 1 duck (approx. 2 kg, ready for the kitchen)
• salt
• pepper (from the mill)
• 2 tsp dried thyme
• 400 ml broth
• 2 tbsp honey
• 800 g small potatoes (cooked in the skin)
• 1 red cabbage
• 250 ml red wine
• 3 tbsp red wine vinegar
• 1 onion
• 3 tbsp butter
• 125 ml broth
• 2 cloves
• 1 bay leaf
• 3 oranges
• juice of one orange
• 1 tbsp sugar

Instructions

1. 1. Season the duck inside and out with salt and pepper. Rub the inside with thyme. Place the poultry in a roasting pan and roast it in a preheated oven at 220 degrees for about one and a half hours. Add broth gradually during cooking.
2. 2. Remove the outer leaves from the red cabbage. Cut the cabbage into quarters and remove the hard core. Shred the cabbage finely. Peel the onion and chop it finely.
3. 3. Sweat the onion in two tablespoons of hot butter until translucent. Add the red cabbage and let it brown briefly. Pour in wine, vinegar, and broth. Stir in the spices and let the cabbage cook covered for about 30 minutes. Season with a little orange juice, salt, and pepper.
4. 4. Peel the oranges and slice them.
5. 5. Mix the honey with a little water. Brush the duck with this mixture when there are ten minutes left until it is done. Remove the finished duck from the oven and keep it warm.
6. 6. Remove the fat from the sauce. Strain the sauce. Bring it to a boil with the remaining orange juice and let it reduce. Season with salt, pepper, and thyme. Add a sliced orange.
7. 7. Melt the sugar with the remaining butter. Add the peeled potatoes and heat them until they caramelize.
8. 8. Mix the remaining orange slices into the red cabbage.
9. 9. Serve the duck with the potatoes, red cabbage, and orange sauce.

Nutrition per serving

• kcal: 867
• Protein: 52 g · Fett/Fat: 50 g · Carbs: 45 g