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Ingredients
- 1 pc duck (approx. 2.2 kg)
- 1 pc red cabbage (approx. 1.5 kg)
- 1 kg potatoes (floury)
- 250 g coarse wheat flour
- 450 g onions (peeled)
- 3 tbsp whole caraway seeds
- 150 g granulated sugar
- 1 tbsp potato starch
- Salt
- 140 g lard
- 2 pcs eggs
- 150 ml apple cider vinegar
Method
- 1Preheat the oven to 140 °C top/bottom heat.
- 2Prepare the duck: Cut off the neck and wing tips, remove excess fat. Place the trimmings in a roasting pan and add 200 ml of water. Generously salt the duck inside and out and rub with caraway seeds. Place the duck on a rack and position the roasting pan underneath so that the fat can drip off. This way, the duck will become crispy on all sides without needing to be turned.
- 3Roast the duck for approx. 2 hours until tender. Baste occasionally with its own pan juices. Keep warm after roasting.
- 4For the gravy: Pour off the excess fat from the roasting pan (reserve for the red cabbage). Dust the pan drippings with 20 g of plain flour and roast briefly. Deglaze with a little water and simmer for approx. 20 minutes until a creamy sauce forms. Strain through a fine sieve.
- 5Prepare the red cabbage: Finely shred the cabbage. Finely dice the onions. Heat lard in a pot, sauté the onions until translucent. Add caraway seeds and sugar, let caramelize briefly. Add the cabbage, season with salt and apple cider vinegar. Cover and braise over low heat until tender. Finally, stir in a little more lard for shine.
- 6Potato dumplings: Boil the potatoes in their skins, let cool, peel and finely grate. Quickly process into a dough with coarse flour, starch, eggs and salt. Form dumplings and cook in simmering salted water for approx. 15 minutes. Remove and toss in a little lard.
- 7Portion the duck and serve with the red cabbage, dumplings and natural gravy.
