Duck in Honey-Pepper Sauce with Caramelized Red Cabbage And

(*) With 30 peppercorns, 10 juniper berries, 5 new spice grains, 2 bay leaves, 5 small cloves, 1 anise seed.

For the sauce, cut the wings and neck of the duck into walnut-sized pieces and fry them heartily all around in a tiny bit of oil. Add the root vegetables, the quartered apple, marjoram and a little bit of sugar. Season with pepper and salt. Next, extinguish with red wine and port a few times. Fill up with chicken stock and simmer gently for at least 120 minutes. If necessary, add a little hot water in between. Next, strain the whole thing through a sieve.

Rinse the duck thoroughly in lukewarm water, rub dry, season inside and out with salt and season with pepper. Stuff with the quartered apple, the quartered onion and the sprig of marjoram. Tie the legs tightly together with the rump using spagat. Rub the duck with oil, place it backside down in a roasting pan, pour 250 ml of lightly salted water and put it in the 160 °C hot oven for 90 to 120 minutes (depending on the size of the duck).

In between, baste with the duck’s own juices. After 120 minutes, turn the heat up to 180 to 200 °C for more browning. Cook for another 30 min. Five minutes before the end of the cooking time, brush the duck with honey. Finally, remove the duck from the roasting pan and keep warm. Drain the fat from the pan, deglaze the pan with red wine, add a hearty sauce to the cooking liquid.

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