Duck with plums and cabbage
8 servings
120 minutes
Duck baked with plums, oranges and cranberry juice immediately becomes an attribute of winter holidays, when there is no need to rush, but you can cook and entertain guests. Cabbage, mentioned in the title of the recipe, is served separately.
1
Chop the cabbage finely. In a deep skillet, melt the butter and sauté the cabbage, stirring constantly, for about 10 minutes. Then add the juice, wine (200 ml), sugar, orange zest and juice, as well as vinegar, season with salt and pepper, and simmer on the lowest heat for about 1 hour.
- Cabbage: 1 piece
- Butter: 50 g
- Cranberry mors (fruit drink): 500 ml
- Red wine: 400 ml
- Sugar: 50 g
- Oranges: 1 piece
- Red wine vinegar: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the oven to 200 degrees. Place the duck on a baking tray and roast for about 40 minutes. Then surround the duck with plums, pour in the remaining wine, season with salt and pepper, and roast for another 30-40 minutes until done.
- Duck: 1 piece
- Plums: 24 pieces
- Red wine: 400 ml
- Salt: to taste
- Ground black pepper: to taste
3
Serve the duck with plums and cabbage, drizzling with the sauce from the roasting pan. By the way, the sauce can be reduced in a saucepan before serving until thickened.
