Stuffed Duck with Cabbage, Apples and Celery
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 793 kcal | (38 %) | ||
| Protein | 51.6 g | (53 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 26 g | (17 %) |
Ingredients
- Ingredients
- 1 duck leg (Approx 1.5 Kg)
- salt
- freshly ground pepper
- 600 Tbsps sour Apple
- 1 bunch Celery
- 1 sm head Savoy cabbage
- thyme
- 2 onions
- 1 Tbsp butter
- 1 jar (400 ml) duck stock
- 2 Tbsps cornstarch
Preparation steps
Rinse the duck and pat dry. Rub the duck inside and out with salt and pepper. Rinse the apples, celery and cabbage. Coarsely chop half of the apples. Finely chop the celery, including the leaves. Cut the cabbage into quarters, remove the stalk and cut each quarter in half lengthwise. Rinse the thyme, shake dry and strip the leaves. Combine the diced apple, celery and thyme together. Season with salt and pepper. Fill the duck with the apple mixture and secure the opening with wooden skewers.
Place the duck on a rack in a roasting pan. Cut the onions into quarters. Place the onions and cabbage wedges around the duck. Bake in a preheated oven at 200°C (approximately 400°F) for 1 1/2 hours. After 30 minutes baste the duck with half of the duck stock. After 1 hour of cooking time, pour the remaining stock over the duck.
Cut the celery and remaining apples into slices and sauté in melted butter. Season with salt and pepper.
Loosen the browned bits at the edge of the roasting pan with a brush. Remove the duck from the oven and let rest for 10 minutes. Keep warm. Remove the stuffing. Run the gravy through a sieve. Whisk together the cornstarch and 6 tablespoons cold water. Stir into the gravy and bring to a boil again. Season the gravy with salt and pepper. Serve the duck with the vegetables and gravy.
