Duck Stuffed with Red Cabbage
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 3 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 duck (approx. 2.3 kg)
- 1 glass red cabbage (350 ml)
- 100 g bacon, fatter, diced into small pieces
- 1 apple, sweetish, diced
- 3 onion (s), diced
- 1 clove garlic, finely diced
- 2 cup vegetable broth
- 2 pieces butter (approx. 5 g each)
- 4 tablespoon breadcrumbs
- Nutmeg, freshly grated
- Thyme, rubbed
- some salt and pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Wash the duck, pat dry and rub salt and pepper inside and outside. In a pan, leave 1 piece of butter with the bacon and sweat the onions in it. Then add the apple and garlic and sweat with them.
- Then take the pan off the fire and add the drained red cabbage. Season with a little pepper, salt, nutmeg and thyme. Add the breadcrumbs and mix everything well to form a semi-solid mixture. Fill the duck with the mixture and seal the openings with toothpicks.
- Spread the remaining butter in flakes in a roaster and place the duck breast up on top. Preheat the oven to 220 ° C and fry the duck in the open roaster for approx. 30 minutes. Then turn the duck and pour in the broth.
- Now simmer the duck in the closed roaster for about 90 minutes at 175 ° C and pour the liquid over it in between. Then place the duck on the grid and leave to drain and steep in the switched off oven (residual heat) for another 15 - 30 minutes.
- The resulting stock can be used to make a great sauce. Potatoes or dumplings go well with it.
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