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Stuffed Duck with Apple, Red Cabbage and Cranberry Sauce

5 from 7 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 163 kcal

Ingredients
 

duck

  • 850 g Duck fresh
  • Salt
  • Pepper

filling

  • 100 g Fresh onions
  • 2 Eggs
  • 10 ml Cream
  • 5 slice Toast
  • 1 Apple
  • 5 g Ground cinnamon
  • Salt
  • Pepper

Apple red cabbage with cranberries

  • 1 kg Fresh red cabbage
  • 150 g Lard
  • 1,5 Onions
  • 1 Apple
  • 6 tbsp Vinegar
  • 5 Cloves
  • 7 Juniper berries
  • 5 Allspice grains
  • 2 Bay leaves
  • 2 tsp Cranberries from the glass
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 15 ml Apple juice

Instructions
 

filling

  • Cut the onion and garlic into small cubes and steam in butter until translucent, season with salt and pepper. Put in a bowl and let cool. Cut the apples and toast into small cubes. Beat the eggs with salt and pepper until frothy. Add the cream, apple and toast and stir until smooth. Mix the salt, pepper and cinnamon thoroughly with the egg mixture. Let the finished mass steep for 15 minutes.

duck

  • Rinse the kitchen-ready duck inside and out under running water. Pat dry with kitchen paper. Cut the wings with poultry shears if necessary. Season the duck on the outside and inside with salt and pepper, fill with the filling and close with wooden skewers. Place the duck breast up in the roasting pan.
  • Preheat the oven to 220 degrees and place the duck in the lower third of the oven, baking time: approx. 1 ¾ hours. Pierce the duck every now and then with a skewer so that the fat can drain off, and baste the duck with your stock 1 to 2 times. At the end, brush the duck with salt water and put it in the oven again for 10-15 so that the skin becomes nice and crispy.
  • Pass the duck stock through a sieve and bring to the boil in an extra saucepan with a little broth, season to taste if necessary and then bind with a sauce thickener. Finally stir in the cranberries. Peel the potatoes and cook for about 20 minutes.

Apple red cabbage with cranberries

  • Finely chop the red cabbage with a kitchen slicer, little tip: use gloves, otherwise your fingers will stain. Now leave out the lard in a saucepan and briefly fry the chopped onions. Add the red cabbage and sweat with it, stirring again and again so that the cabbage sweats evenly. Now deglaze with the apple juice, add vinegar, sugar, salt and the chopped apple (but only half of the salt, sugar and vinegar).
  • Put the spices in a spice sack (or tea bag) and stew with the red cabbage for 30-40 minutes. Stir again and again so that nothing burns. At the end, season with the remaining salt, pepper and vinegar and fold in the cranberries.

Nutrition

Serving: 100gCalories: 163kcalCarbohydrates: 5.7gProtein: 7.4gFat: 12.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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