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🍽️ Crispy Roast Duck with Sweet and Sour Red Cabbage

1099 kcal · 30 min · 4 servings

Ingredients

• 1 duck (approx. 2,5 kg)
• salt
• pepper (from the mill)
• 1 tart apple
• 3 onions
• 1 carrot
• 1 small stalk leek
• 400 ml poultry stock (from the jar)
• 200 ml robust, dry red wine
• 4 cloves
• 2 allspice berries
• 1 bay leaf
• 0.5 cinnamon stick
• 750 g cooked potatoes (from the day before)
• 250 g peeled, cooked chestnuts
• 2 egg yolks
• 350 g plums
• butter (for frying)
• 1 kg red cabbage
• 2 tart apples
• 50 g butter
• 1 small onion
• 2 cloves
• 0.25 l water
• 0.125 l red wine
• 2 tbsp sugar
• 2 tbsp vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the duck under running water and pat it completely dry inside and out with kitchen paper.
2. 2. Season the meat generously with salt and pepper.
3. 3. Tie the wings and legs securely to the body so they do not burn while roasting.
4. 4. Wash the apple, cut it into quarters, and remove the core.
5. 5. Chop the apple flesh into large pieces.
6. 6. Peel one onion and chop it roughly.
7. 7. Stuff the apple pieces and the onion into the inside of the duck.
8. 8. Peel the carrot and wash the leek thoroughly.
9. 9. Peel the remaining onions.
10. 10. Roughly chop the carrot, leek, and onions.
11. 11. Add duck stock, wine, the prepared vegetables, and spices to a roasting pan.
12. 12. Place the duck breast-side down in the roasting pan.
13. 13. Close the lid of the roasting pan.
14. 14. Preheat the oven to 200 degrees Celsius.
15. 15. Roast the duck in the preheated oven for about 1 hour.
16. 16. Turn the duck once after 30 minutes.
17. 17. Remove the lid after the first hour.
18. 18. Roast the duck for another 40 minutes without the lid.
19. 19. Pour some pan juices over the meat occasionally to keep it moist.
20. 20. Remove the outer leaves from the red cabbage.
21. 21. Halve the red cabbage and cut out the core.
22. 22. Slice the cabbage flesh into thin strips using a vegetable slicer.
23. 23. Quarter the apples and peel them.
24. 24. Remove the seeds from the apple pieces.
25. 25. Cut the apples into bite-sized pieces.
26. 26. Heat butter in a pot.
27. 27. Sauté the apple pieces in the hot butter.
28. 28. Add the sliced red cabbage to the pot.
29. 29. Peel an onion and chop it finely.
30. 30. Add the onion along with the cloves to the apples and cabbage.
31. 31. Deglaze the vegetables with water and red wine.
32. 32. Add sugar and vinegar.
33. 33. Season the mixture with salt and pepper.
34. 34. Simmer the cabbage covered for about 45 minutes.
35. 35. Grate the potatoes coarsely.
36. 36. Grate the chestnuts coarsely.
37. 37. Mix the grated potatoes and chestnuts with the egg yolk.
38. 38. Season the mixture with salt and pepper.
39. 39. Form small rösti with a diameter of approx. 6 cm from the mixture.
40. 40. Fry the rösti in batches in butter until golden yellow on both sides.
41. 41. Keep the finished rösti warm.
42. 42. Wash the plums.
43. 43. Remove the pits from the plums.
44. 44. Cut the plums into wedges.
45. 45. Remove the cooked duck from the roasting pan.
46. 46. Place the duck in a warm spot.
47. 47. Skim the excess fat from the pan juices.
48. 48. Strain the sauce through a fine sieve.
49. 49. Heat butter in a pan.
50. 50. Sauté the plums in the hot butter.
51. 51. Add the filtered pan juices to the plums.
52. 52. Simmer the sauce for approx. 5 minutes.
53. 53. Finally, season the sauce with salt and pepper.
54. 54. Carve the duck into portions.
55. 55. Plate the duck with the sauce, red cabbage, and chestnut rösti.

Nutrition per serving

• kcal: 1099
• Protein: 58 g · Fett/Fat: 59 g · Carbs: 74 g