Roast Duck with Cabbage Roulades and Potato Gratin
- For the duck
- 1 carrot
- 100 grams Celery root
- 1 onion
- 1 duck leg (about 2.5 kilograms or 5.5 pounds)
- For the potatoes
- Fat (for greasing)
- 800 grams waxy potatoes
- freshly ground peppers
- 400 milliliters Whipped cream
Preheat the oven to 200°C (approximately 390°F).
For the duck: Peel and coarsely chop carrot, celery and onion.
Rinse duck inside and out and pat dry. Pluck mugwort from stalks. Season duck inside and out with mugwort, salt and pepper. Prick skin of duck with a toothpick and place breast-side down in a roasting pan. Add vegetables to pan, pour in a little water and roast for about 45 minutes. Turn duck over and cook for another 60 minutes. Baste with pan juices.
For the potatoes: Grease a casserole dish with fat. Peel potatoes, rinse, thinly slice and place in the bottom of the casserole dish. Season with salt and pepper and pour in 300 ml (approximately 1.2 cups) cream. Bake for 35-40 minutes.
For the cabbage: Rinse cabbage and remove 4 large leaves, set aside. Remove cabbage stalk and slice remaining cabbage into strips. Blanch large leaves in boiling salted water for 1 minute, shock in ice water, remove and drain. Dice bacon, fry in a hot pan and add cabbage strips. Pour in remaining cream and simmer for about 5 minutes. Season with salt, pepper and nutmeg. Spread cabbage leaves on a work surface and add 1 tablespoon of bacon mixture to each. Roll up and steam over vegetable broth for about 5 minutes.
Remove duck from roasting pan and place on a broiler pan. Broil duck until golden brown, about 10 minutes. When duck is done, skim fat from pan sauce and pass through a sieve. Season with salt and pepper, add wine and boil. Add flour butter (1:1 flour and butter mixed together) to thicken.
Divide duck onto plates, drizzle with pan sauce and serve with potatoes and cabbage.