Duck with Apple and Red Cabbage Stuffing
Ingredients
- Ingredients
- 1 duck leg (about 2.5 kg)
- 3 Apple
- 50 grams raisins
- salt
- freshly ground peppers
- 20 grams butter
- 1 Tbsp vegetable oil
- 200 milliliters white wine
- 200 milliliters Chicken broth
- For the stuffing
- 1 kilogram Red cabbage
- 2 Russet apples
- 50 grams clarified butter
- 1 Tbsp sugar
- 1 onion
- 1 bay leaf
- 2 cloves
- 2 Tbsps Red wine vinegar
- ⅛ l Red wine
- ⅛ l water
- salt
Preparation steps
Rinse duck, pat dry and rub inside and out with salt and pepper. For the filling, rinse apples, quarter, remove seeds and dice. Mix apples with raisins and place in duck. Tie opening closed with kitchen twine. Heat butter and oil in large roasting pan and fry duck on all sides. Cover and cook on the lowest rack in oven at 180°C (approximately 350°F) for 40 minutes, basting repeatedly with wine. Cover and cook another 50 minutes, continually basting with broth and wine.
For the stuffing, remove outer cabbage leaves, halve head, remove stalk, and cut into fine strips. Quarter apples, remove cores, peel and chop. Heat butter, add apple pieces, sprinkle with sugar and stir to caramelize. Add red cabbage strips and cook. Peel the onion, cover with bay leaf and stud with cloves. Add to cabbage and sprinkle with red wine vinegar. Add red wine and water, mix, cover and cook over low heat 40 minutes, stirring occasionally. Remove onion. Serve stuffing with duck.
