Crispy Roasted Land Duck with Orange and Thyme Sauce, Pointed Cabbage Tartlet

Clean the duck, season inside and out with salt and season with pepper. Stuff with diced oranges, apples, shallots and mugwort and thyme. Put the duck in a roasting pan together with a cup of water. Roast for 90 minutes in a stove heated to 200 °C until golden brown.

In the meantime, fry the neck, wings and stomach of the duck in a little oil, add the carrots, onion and celery and fry, stir in the paradeis pulp and extinguish with the red wine.

Make everything hearty with thyme sprigs for 20 min, then strain through a sieve, add orange juice and continue cooking (reduce). Then season with salt and season with pepper.

Cook the blue potatoes in their skins, then peel and press through a press. Bring whipping cream to a boil and stir into the puree. Season with salt and nutmeg and fold in cold butter cubes with a whisk.

Clean the pointed cabbage. Cut into tender strips. Leave the butter in a saucepan and sauté the shallot cubes in it. Deglaze with white wine, add the pointed cabbage strips and steam everything together for 5 minutes until soft. Thicken with whipped cream and 2 whisked egg yolks. Season with nutmeg and salt.

Serve: Form pointed cabbage into a tartlet in a cup and turn out onto plate. Arrange the blue puree from the piping bag next to it. Place either a duck leg or a fan-cut duck breast on top. Garnish the meat with the sauce.

Garnish with oranges if desired.

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