Roast Duck with Creamed Savoy Cabbage with Pears & Mustard Fruit

A simple but delicious cake recipe. 1:

1. trim the wing tips and rump from the duck. Season duck inside and out with salt and pepper. Peel and coarsely dice onions. Peel and coarsely dice carrots. Clean, rinse and coarsely dice celery. Rinse the leek and cut into large cubes. 2.

Heat the oil in a roasting pan, roast the wing tips and the rump in it over medium heat for 3-4 min, add the onions, carrots and celery and roast for another 3 min. Add leek and paradeis pulp and roast for 30 seconds, stirring throughout. Extinguish with red wine, do half, add stock and do another 5 min.

3. roast the duck in the roaster form and in the heated oven on the 2nd rack from the bottom for 90 min. at 200 °C (gas 2-3, convection oven for 70 min. at 170 °C ). gradually add 500 ml water. Remove duck from roaster and keep warm in hot oven at 100 °C with lid closed. Pour the sauce through a fine sieve into a saucepan, cook for 5 minutes and thicken with cornstarch mixed with a little water. Serve separately with the duck in a sauce boat.

Creamed savoy cabbage with pears and mustard fruit

1. remove the outer leaves of the savoy cabbage. Cut cabbage in half, remove the stem wedge-shaped. Cut the leaves diagonally into 1 cm wide strips and cook in boiling hot salted water for 1-2 minutes. Pour into a sieve

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