Young Duck with Red Cabbage (kachna s červeným zelím)

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Young Duck with Red Cabbage (kachna s červeným zelím)

Course Dinner

Cuisine Czech, Czechoslovak

Keyword Cabbage, Duck

Ingredients

Duck

• 1 apple tart
• 1 orange
• 2 Tbs bacon chopped
• 1 duck (approx 3 lbs)
• salt & pepper

Cabbage

• 1 small red cabbage head
• 3-4 Tbs bacon fat
• 1 bay leaf
• salt

Instructions

Duck

• Peel the apple, core and quarter.
• Peel and slice the orange.
• Put these inside a clean washed duck along with the chopped bacon,
• Rub the duck with salt and pepper.
• Put it in the roasting pan and roast in a 350° oven.
• Baste often with its own fat, roast for 1 hour and when the meat is tender raise the oven temperature to 400° to crisp the skin which should be golden brown.

Red Cabbage

• Cut the red cabbage in half, take out the core and finely shred the cabbage.
• Sprinkle with salt and let stand, covered in an earthenware bowl for a couple of hours.
• `Squeeze the cabbage dry.
• Heat in a deep saucepan the bacon fat, put in the cabbage, add the bay leaf but no water.
• Cover saucepan and steam at a low heat for about 3/4 of an hour.