Roast Duck with Cabbage and Potato Cakes

For the duck: Rinse duck and pat dry. Season inside and out with salt and pepper. Tie back wings and legs with kitchen twine. Rinse, quarter, core and chop apples. Peel 1 onion and coarsely chop. Place apples and onions into duck.

Peel carrot and rinse leeks. Peel remaining onions and chop with carrot and leek. 

Add duck stock, wine, vegetables and spices to a roasting pan. Place duck breast-side down in the pan. Cover and roast in a preheated oven at 200°C (approximately 390°F) for about 1 hour. 

After 1 hour, remove covering and roast for another 40 minutes. Baste occasionally with meat juices.

For the red cabbage: Remove outer leaves of cabbage, cut in half, remove stalk and thinly slice, Rinse, peel, quarter, core and chop apples. Heat butter in a saucepan and sauté apples. Add cabbage. Peel and mince onion, then add to apple mixture with cloves. Pour in water and red wine. Add sugar and vinegar, season with salt and pepper. Cover and simmer for about 45 minutes.

Coarsely grind potatoes and chestnuts. Mix with egg yolks and season with salt and pepper. Create small cakes, about 6 cm (approximately 2 1/3 inches) in diameter and fry in hot butter until both sides are golden brown. Remove and keep warm. Repeat until all potato mixture is cooked. 

Rinse plums. Remove pit and julienne. 

Remove pan from oven. Remove duck from pan and keep warm. Skim fat off of pan juices and pour juice through a sieve. Sauté plums in hot butter. Deglaze with pan juices add simmer for about 5 minutes. Season with salt and pepper.