Roast Duck with Savoy Cabbage and Bacon
Cut the duck into 6-8 pieces, and season with salt and pepper. Heat butter in a roasting pan and fry the duck pieces in it around.
Rinse, trim or peel, and cut the soup vegetables corasely. Add the soup vegetables to the duck pieces, and pour in the white wine and beef broth. Cook in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for 90 minutes.
Trim the savoy cabbage, rinse and cut into strips. Fry the bacon in a pan until golden brown. Add the savoy cabbage strips and fry.
Peel and finely chop the onions. Add the onions, bacon-cabbage mixture to duck the duck, season with salt and pepper, and toss gently. Cover the roasting pan with lid and simmer for another 30 minutes in the oven.