A whole duck whose skin comes out crisp and glossy and its meat tender inside, with red cabbage cooked in wine and apples roasted in its fat. A dish for a holiday table or a meal worth making an effort for.
Take the duck out of the fridge, remove the giblets from the cavity and pat dry well inside and out with paper towels.
Paper towels
3
Prick the skin with a fork in several places on the breast and thighs, without piercing the meat, so the fat can render out.
4
Mix the paprika, thyme, salt and black pepper and rub it all over the duck. Leave at room temperature for 30 minutes.
5
Preheat the oven to 160°C (320°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6
Put quarters of the onion, rosemary and garlic into the cavity of the duck.
7
Place the duck breast side up on a rack over a deep pan, with the water in the bottom, and roast for 90 minutes. Halfway through, pour off the fat that has collected in the pan and save it.
OvenCooling rackDeep roasting pan
8
Heat the butter in a wide pot over medium heat.
⚙ Pan-fryingStoveWide, shallow pot
9
Add the cabbage and the wine, vinegar and sugar, cover and cook over low heat 40 minutes, until the cabbage is tender and turning red.
StoveLid
💡A tight lid and low heat: the vegetable cooks in the steam of the little liquid and softens evenly, without burning or falling apart.
10
Season the cabbage.
11
Halve the apples, remove the core and arrange around the duck in the pan. Roast for another 30 minutes.
KnifeCutting boardOvenDeep roasting pan
12
Raise the oven to 220°C (430°F), brush the duck with the honey and roast for 15 minutes, until the skin is crisp and deep brown.
OvenDeep roasting panPastry brush
13
Take out of the oven and leave to rest, loosely covered with foil, for 15 minutes. Carve and serve with the cabbage and apples.
Aluminum foilKnife
826calories
21 gprotein
26 gcarbs
68 gfat
● protein 11%● carbs 13%● fat 76%
Per serving (448 g), of 6 servings
To assemble ·
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⚖ About the ingredients
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Rosemary: measured in tbsp in this recipe: 1 tbsp = 1.7 g · 131 kcal per 100 g · More about Rosemary →
Salt: measured in tbsp in this recipe: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Thyme: measured in tsp in this recipe: 1 tsp = 1 g · 101 kcal per 100 g · More about Thyme →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Apples: measured in pieces: one ≈ 180 g · 52 kcal per 100 g · More about Apples →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
🔧 Tools needed (9) · 🍳 2 cooking vessels
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
