- 2 small Wild ducks
- Salt and freshly ground pepper
- 2 tablespoons softened Butter
- 5-6 tablespoons Dark beer
- 1 head Savoy cabbage
- 2 tablespoons Vegetable oil
- freshly grated Nutmeg
- 250 milliliters Whipping cream
- 800 grams waxy Potatoes
- 4 tablespoons Clarified butter
Rinse and pat dry ducks. Rub inside and outside with salt and pepper. Place on a roasting rack in a pan. Brush ducks with butter. Roast in preheated 200°C (approximately 400°F) oven for 50 to 60 minutes. Baste occasionally with the beer.
Remove the hard outer leaves of the cabbage. Rinse, core and thinly slice the cabbage. Blanch in boiling salted water about 3 minutes. Drain, rinse with cold water, then drain.
Heat oil in a large skillet and sauté cabbage. Season with salt, pepper and nutmeg. Pour in cream and simmer over low heat until cabbage is tender and cream is thickened.
For the rosti, peel the potatoes, rinse and grate coarsely. Season with salt and pepper. Heat some of the clarified butter in a small skillet. Cook potatoes in batches until crisp and browned. Cut the ducks in half lengthwise. Serve with cabbage and potato pancakes.