Stuffed savoy cabbage parcels with duck liver

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 250 g minced duck meat
• 300 g duck liver(s) (foie gras), raw
• 100 g bacon, diced, streaky
• 1 carrot(s)
• 1 bay leaf
• 2 carnations
• 1 tbsp oil
• 2 eggs
• 1 bread roll, soaked
• ¼ liter meat broth
• 1 savoy cabbage
• 2 onions

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

Remove the stalks from the savoy cabbage and separate the leaves one by one. Bring a large pan of water to a boil and blanch the savoy cabbage leaves for 2 minutes. Cool in ice water. Peel and chop one onion and carrot. Season the mixed and duck mince and mix with the bread roll and eggs. Peel and finely dice one onion and knead it into the mixture. Remove the nerves from the duck liver, then season with salt and pepper. Place three savoy cabbage leaves together to form a parcel. Place a large tablespoon of mince mixture on each leaf. Place a piece of duck liver in the center. Fold the savoy cabbage leaves over the leaves to form a parcel. Wrap them with kitchen string like a parcel. Repeat this process for all parcels. Heat a little oil and fry the savoy cabbage parcels. Add the carrot and onion and fry them together. Add the broth and spices, bring to a boil, and cook covered in an oven preheated to 180°C (top/bottom heat) for 1 hour. Add more broth if desired. Boiled potatoes are a great accompaniment. Serve the remaining broth as a sauce. Or add the cooked potatoes to the savoy cabbage parcels for a few minutes and serve. Don’t forget to remove the kitchen string before serving.