Bavarian Roast Duck with Red Cabbage

• 1 medium Whole duck, giblets removed
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Caraway seeds
• 2 tbsp Duck fat
• 1 large Yellow onion
• 1 medium Red cabbage
• 1 large Apple, firm, tart-sweet
• 2 tbsp Caster sugar
• 3 tbsp Red wine vinegar
• 300 ml Chicken stock

1. Heat the oven to 220°C (430°F). Pat the duck dry, then season all over with the fine sea salt, black pepper and caraway seeds, rubbing some into the cavity too.
2. Set the duck breast-side up in a roasting pan. Roast for 20 minutes to start crisping the skin, then reduce the oven to 180°C (355°F).
3. Continue roasting for 70 to 85 minutes, turning the duck once halfway through, until the skin is deep golden and the juices run clear when the thigh is pierced. If the skin is browning too quickly, turn the heat down slightly and keep roasting until done.
4. While the duck roasts, peel and core the apple, then cut it into small chunks. Peel and thinly slice the onion, then shred the red cabbage.
5. Melt the duck fat in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes until softened and lightly golden.
6. Stir in the red cabbage, apple and caster sugar, and cook for 3 to 4 minutes until the cabbage starts to wilt. Add the red wine vinegar and chicken stock, bring to a gentle simmer, then cover and cook for 35 to 45 minutes, stirring occasionally, until tender and glossy.
7. Transfer the duck to a board and rest for 15 minutes. Spoon off excess fat from the roasting pan, then pour the pan juices into a small bowl for serving.
8. Carve the duck and serve with the braised red cabbage and apple. Spoon over a little of the pan juices at the table.

Made this recipe? Rate it — a comment is optional.