Duck with Accompaniments

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Duck with Accompaniments
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation

Ingredients

for
6
For the duck
1
Duck (2 kg, ready to cook)
freshly ground Pepper
2 teaspoons
dried Thyme
400 milliliters
2 tablespoons
For the side dishes
800 grams
small Potatoes (cooked in the peel)
1
250 milliliters
3 tablespoons
1
3 tablespoons
125 milliliters
2
1
3
juice of Oranges
1 tablespoon

Preparation steps

1.

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.

2.

From cabbage remove outer leaves, quarter, remove stalk and finely slice. Peel onion and finely chop.

3.

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.

4.

Peel orange and cut into slices.

5.

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.

6.

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.

7.

Melt sugar with remaining butter, heat peeled potatoes and allow to caramelize.

8.

Mix remaining orange slices among the cabbage.

9.

Serve duck with potatoes, red cabbage and orange sauce.