Duck with Red Cabbage

For the duck with red cabbage, wash duck, dry, rub inside and out with salt, marjoram and pepper. Remove approx. 100 g fat from the duck and dice.

Peel, quarter and core apples and stuff duck with them. Then sew up the duck. Leave the fat in a frying pan, brown the duck on all sides and pour in the heated soup stock.

Meanwhile, turn the duck over and over and baste it with the gravy. Skim off the fat floating on top and add hot water for it.

After cooking, remove the apples from the duck and strain. Defrost the red cabbage, mix with some gravy and the applesauce, bring to the boil and refine with the red wine.

Serve the duck with red cabbage hot.

Preparation Tip:

Duck with red cabbage is best served with potato dumplings.

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