Roast duck with braised red cabbage

Start by washing and drying your duck thoroughly.

Salt and pepper the duck inside and out. Then put it on a baking tray, where we put a little water on the bottom so that the meat is not dry.

Put the duck in a preheated oven at 180 °C for about 2 hours. Every 15 minutes, baste the duck with the juices from the roasting process to keep the meat juicy.

In the meantime, fry the cleaned and chopped apples in oil together with the red cabbage, add 2 tablespoons of sugar, salt to taste and water. Simmer the cabbage under a lid for about 45 minutes.

When the duck is done, remove it from the oven and let it rest for at least 10 minutes before carving. This step is very important as it allows the duck to retain its juices.

Peel the potatoes, cut into slices and boil in salted water. Potatoes are a great accompaniment to this dish.

Finally, add 2 tablespoons of flour dissolved in cold water to the cabbage and leave the cabbage on a low heat for another 10 minutes.