Roast Duck with Red Cabbage
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large duck, about 6 lbs. 2 cloves garlic, halved 2 Tbs. caraway seeds
1/2 medium red cabbage 1 cup red wine vinegar



1 Wash the cabbage and then shred it very finely, either with a knife or grater. Put the cabbage in a large pot, add 1/2 cup of the vinegar, 1 Tbs. caraway seeds, salt, and freshly ground black pepper. Turn the heat on medium low, cover, and cook 45 minutes, stirring occasionally.
2 Preheat the oven to 400 F.
3 Wash the duck inside and out and dry with a cloth or paper towels. Prick the skin all over with a fork. Rub the duck with the garlic. Season the bird inside and out with salt, pepper, and the remaining caraway seeds.
4 Choose a large roasting dish and place the cooked cabbage evenly across the bottom. Place the duck on top, breast side up. Pour the remaining 1/2 cup of vinegar on the duck. Put the dish in the oven.
5 After 15 minutes, baste the bird with some of the pan juices, adding a little water if necessary. Reduce the temperature to 350 F. Baste the bird every 15 or 20 minutes, skimming off any excess fat as you go along. The duck and the cabbage should be tender after 2 hours in the oven. Serve with bread or potato dumplings, and a green salad.

Back