Duck Orange with Red Cabbage

Rub duck heartily with salt, marjoram and a tiny bit of pepper. Press an apple into the belly of the bird. Heat a little oil in a frying pan, sear the duck on the breast side and roast at approx. 200 °C for approx. 2 hours until crispy, always baste a second time. Peel one orange and remove fillets without skin. After roasting for approx. 1 hour, add the juice of 1 orange. 20 min before end of roasting time add orange fillets to duck form. Remove the stalk and coarse outer leaves from the red cabbage and slice finely. Fry the onion in a little oil, add the grated red cabbage, season with salt and pepper. Deglaze with red wine and vinegar, cover and simmer until soft. Before serving, add a grated apple.

Dismantle duck, bring to table with juice, orange fillet and red cabbage.

Elegant red wine

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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