Roasted Duck with Cabbage

Ingredients

• 1 whole duck (2 kg / 4.4 lbs) 1 whole duck (2 kg / 4.4 lbs)
• 1 medium-sized cabbage, thinly sliced 1 medium-sized cabbage, thinly sliced
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the duck thoroughly and pat it dry with paper towels.
3. 3.
   In a small bowl, combine the paprika, dried thyme, dried rosemary, salt, and pepper.
4. 4.
   Rub the spice mixture all over the duck, ensuring it is evenly coated.
5. 5.
   Place the duck on a roasting rack in a baking dish and roast it in the preheated oven for 2 hours or until the skin is crispy and golden brown.
6. 6.
   In a large skillet, heat the olive oil and butter over medium heat.
7. 7.
   Add the sliced onions and minced garlic, sautéing until they become translucent.
8. 8.
   Add the thinly sliced cabbage to the skillet and cook until it starts to soften.
9. 9.
   Sprinkle the brown sugar over the cabbage and continue cooking until it caramelizes, stirring occasionally.
10. 10.
    Season the cabbage with salt and pepper to taste.
11. 11.
    Once the duck is cooked, remove it from the oven and let it rest for 10 minutes before carving.
12. 12.
    Serve the roasted duck with the caramelized cabbage on the side.

Treat your ingredients with care...

• Duck — Make sure to rinse the duck thoroughly to remove any impurities before marinating it. Pat it dry with paper towels to ensure a crispy skin.
• Cabbage — Thinly slice the cabbage to ensure even cooking. Caramelizing the cabbage adds a delightful sweetness to the dish.

Tips & Tricks

• For extra flavor, you can add a splash of red wine to the cabbage while it caramelizes.
• To achieve a crispy skin on the duck, you can increase the oven temperature to 200°C (400°F) for the last 10 minutes of cooking.
• Serve the dish with a side of mashed potatoes or roasted root vegetables for a complete meal.

Serving advice

Serve the Roasted Duck with Cabbage as the main course of a festive dinner. Place the carved duck on a platter and arrange the caramelized cabbage alongside it. Garnish with fresh herbs for an elegant presentation.

Presentation advice

To enhance the visual appeal of the dish, place the roasted duck on a bed of caramelized cabbage on individual serving plates. Drizzle any remaining pan juices over the duck and sprinkle with fresh herbs for a pop of color.