Duck with Accompaniments
- For the duck
Duck (2 kg, ready to cook)
freshly ground Pepper
- 2 teaspoons
- 400 milliliters
- 2 tablespoons
For the duck: Season duck with salt and pepper, rub inside with thyme and place in a roasting pan. Cook in a preheated oven at 220°C (approximately 425°F) for about 1.5 hours. Gradually pour in broth.
From cabbage remove outer leaves, quarter, remove stalk and finely slice. Peel onion and finely chop.
Melt 2 tablespoons butter in a saucepan, fry onion until translucent. Add cabbage, braise with wine, vinegar and broth, stir in spices and cook covered about 30 minutes. Season with a little orange juice, salt and pepper.
Peel orange and cut into slices.
Mix honey with a little water and sprinkle duck 10 minutes before end of cooking time. Remove finished duck from the oven and keep warm.
Remove fat from cooking liquid, pour through a sieve into a saucepan and boil with remaining orange juice. Allow to reduce, season with salt, pepper and thyme and 1 orange slice.
Melt sugar with remaining butter, heat peeled potatoes and allow to caramelize.
Mix remaining orange slices among the cabbage.
Serve duck with potatoes, red cabbage and orange sauce.