Roast duck with cabbage

Name: Roast duck with cabbage
Ingredients: 2 kg whole duck; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 medium cabbage (1 kg); 1 teaspoon salt; 1/4 teaspoon ground pepper; 1 teaspoon dried thyme; 1 teaspoon paprika

Meat - Roast duck with cabbage by Norica C. - Recipia

Roast duck with cabbage takes on a golden color in the oven in about two hours, and the fat collected in the roasting pan goes into the sautéed cabbage. The julienned cabbage goes well with thyme and paprika, and the duck is served hot with browned skin and carved meat. I look for a duck with unbroken skin. Preparation: 20 minutes. Cooking: 135 minutes. Total time: 155 minutes. Servings: 6. Approximately 680 kcal and 40 g of protein per serving.

Ingredients

2 kg whole duck
1 teaspoon salt
1/2 teaspoon ground pepper
1 medium cabbage (1 kg)
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon dried thyme
1 teaspoon paprika

Preparation

1. Remove any leftover feathers, then pat the duck dry with paper towels. Rub it all over, inside and out, with 1 teaspoon of salt and 1/2 teaspoon of pepper. 2. Preheat the oven to 180°C. Put the duck in a roasting pan and roast for 120 minutes, turning it after 60 minutes. It is ready when browned all over and the temperature in the thickest part of the thigh reaches 74°C. 3. Remove the duck from the pan and pour the collected fat into a pot. Add the julienned cabbage, 1 teaspoon of salt, 1/4 teaspoon of pepper, the thyme and the paprika. Sauté for 15 minutes, stirring, until softened and the strips curl slightly. 4. Carve the duck and serve hot with the cabbage.

Notes

Ducks weighing more than 2 kg may need extra time; I plan the meal around the weight of the bird. When buying one, I look for a duck with an even layer of fat and unbroken skin. Fresh cabbage can release water; if liquid remains at the bottom, I leave the pot uncovered until it evaporates. Take your time when carving: remove the legs first, then slice the breast so the pieces stay whole. Leftovers keep in the refrigerator for up to 3 days, and plain polenta goes well alongside.