Roast duck with red cabbage and apple purée

A friend posted this recipe on Facebook. It's from a Brazilian website. It was going to be his dinner. I decided to try.

The duck was actually much tastier the next day. The stuffing was unnecessary as it contributed nothing to the flavour of the duck.

The cabbage was good. Very good indeed. It was so much we ended up having cabbage for a week!

The apple purée was a complete waste of time. Apple is good with pork, not duck.

Serves: 8 persons.

Ingredients:

• For the duck:
• 1 duck (3kg)
• 1 medium onion, diced (200g)
• 1 green apple, diced (200g)
• salt & pepper to taste
• For the cabbage:
• 1 red cabbage, thinly sliced (1.3kg)
• 1 red apple, grated (100g)
• 100ml red wine
• 50ml vinegar (the recipe called for red wine but I used cider)
• 1 tbs sugar
• 1 tbsp butter
• salt & pepper to taste
• For the apple purée:
• 2 red apples, peeled, cored and diced (215g)
• 1 lemon: juice (60ml)
• 1 tbs sugar
• 15ml white wine
• salt to taste

Method:

1. Cook the duck:
1. Fill in the duck with the diced onion and apple seasoned with salt & pepper.
   
   
   
   
   
   
   
   
   
2. Season the duck with salt & pepper and roast for 2 hours in a 140°C oven.
   
   
   
   
   
   
2. Cook the cabbage:
1. Add all the ingredients to a pan and cook in medium heat for 30 min.
   
   
   
   
   
   
   
   
   
   
   
   
3. Make the apple purée:
1. Add the apples, sugar, lemon juice, wine and salt to a pan.
2. Cook for 15 min in low heat.
   
   
   
3. Mash.
   
   
   
4. Serve hot.