Duck with red cabbage
10 servings
90 minutes
It would be good to bake apples as a side dish for this duck. Or add chopped apples while stewing the cabbage - for a classic "New Year's" aroma.
1
Boil three liters of water with honey, 50 grams of salt, cinnamon, and juniper, let it cool, and brine the duck in this solution. After six hours, take out the duck, dry it with a paper towel, and place it in an oven preheated to 120 degrees for one and a half hours, occasionally basting with Madeira.
- Honey: 100 g
- Salt: to taste
- Cinnamon sticks: 2 pieces
- Juniper berries: 10 g
- Duck: 2.5 kg
- Madeira wine: 300 ml
2
In a deep skillet, sauté finely chopped onion in olive oil until soft, add sugar and thinly sliced cabbage, simmer for fifteen minutes while stirring, then add red wine and simmer on low heat for about one and a half hours.
- Olive oil: 100 ml
- Red onion: 300 g
- Demerara sugar: 50 g
- Red cabbage: 1 head
- Dry red wine: 1 l
3
After one and a half hours of roasting the duck, increase the oven temperature to 190 degrees and roast for another half hour, remembering to baste the duck with Madeira. Serve the duck with stewed cabbage.
- Madeira wine: 300 ml
