Roast duck with red cabbage

Method

1. 1

   Prepare the duck

   Wash the duck, pat it dry, and remove the excess fat and the neck. Prick the skin all over with a fork, then rub it with salt, black pepper and caraway seeds.

2. 2

   Roast on a low heat

   Place the duck skin-side down in a roasting tin and roast at 180°C for about 45 minutes, so the fat renders out. Spoon off the melted fat from time to time.

   45 min
3. 3

   Turn and finish roasting

   Turn the duck over, add the garlic and onion rings to the tin, then roast for a further 60 minutes, until the skin is crisp and the meat is tender.

   60 min
4. 4

   Cook the red cabbage

   Put the cabbage in a pan with the water, vinegar, sugar and bay leaves and braise until tender, adding the diced apple as well. Simmer for about 40 minutes, until the liquid has reduced by half.

   40 min
5. 5

   Rest

   Remove the finished duck from the tin, cover it loosely with foil and let it rest for 15 minutes, so the juices stay in the meat.

   15 min
6. 6

   Serve

   Carve the duck and serve it with the red cabbage and the roasting juices. For a festive table, homemade potatoes or dumplings go well alongside.