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cookbook habit
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Young Duck with Red Cabbage (kachna s červeným zelím)
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.
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits