Kachna s červeným zelím (Duck with red cabbage)
This recipe comes from the Czech Republic.
I wanted to try this recipe out but our budget would not run to a large duck so I thought I would try it with a chicken instead.
It was very good and I will be made again. I would also make the cabbage again as a separate side-dish. I used goose fat instead of bacon fat and have also reduced the original quantity as it was a little greasy.
As regards the stuffing, It would be worth trying very strongly flavoured ham or even pre-cooked bacon as the flavour was cooked out of the ham leaving it very bland, though I'm sure it improved the flavour of the chicken.
- 1 small red cabbage, finely shredded
- 2 teaspoons salt
- 2 scant tablespoons bacon fat, duck fat or goose fat
- 1 bay leaf
- Freshly ground black pepper
- 1 duck, weighing about 2kg
- 1 cooking apple, peeled, cored and chopped quite finely
- 1 small orange, peeled and sliced
- 75g lean ham, chopped
- Place the cabbage in a bowl, toss with 1 teaspoon of salt and set aside for 2 hours.
- Squeeze the cabbage dry.
- Heat the bacon fat in a saucepan and add the cabbage, bay leaf and pepper.
- Cover, and cook over a low heat for 30-40 minutes, stirring occasionally. It should be hot enough to make the cabbage steam a little.
- Stuff the cavity of the duck with the apple, orange and ham.
- Truss the duck, sprinkle the skin with the remaining salt, and some pepper, and prick all over with a fork.
- Place on a rack in a roasting tin and roast at 180° C (350° F - gas 4) for 75-90 minutes; [fan oven 160° C & reduce cooking time by 10 mins per hour].
- Prick occasionally during the cooking time.
- Once cooked, place the duck on a heated platter and remove the string.
- Re-heat the cabbage and spoon it around the duck.