Duck with Red Cabbage and Figs

After a huge dose of sweets, I'd like to suggest something savory. Duck with red cabbage and figs is one of my favorite ways to make duck. It's very aromatic and perfect not only for the holiday table.

Duck with red cabbage and figs

My favorite way to enjoy duck is with kluski śląskie (Silesian potato dumplings), generously covered with sauce or served with cranberries.

Duck with red cabbage and figs

Instructions - Duck with Red Cabbage and Figs:

Wash and dry the duck. Season it well with salt and pepper, both on the outside and on the inside. Wash ¾ of the thyme and shake off the water, then place it inside the duck together with the apple cut into wedges and a handful of dried apricots. Close the opening with toothpicks, then tie it with kitchen twine. Place the duck on a baking sheet. Cut the onions into quarters and put them on the baking sheet. If the duck came with giblets, you can place them with the onions. Set the duck on a rack over the baking sheet. Put it in the oven and roast for about 2.5 hours at 180°C (350°F). From time to time, add water to the onions (about ¾ liter in total) and baste the duck with the juices that form.

Finely chop the remaining onion and sauté it in clarified butter until translucent. If necessary, chop the cabbage and add it to the onion. Add the cinnamon and simmer until the cabbage is soft (about 30 minutes). In the meantime, add the apples cut into wedges and the figs.

Raise the oven temperature to 220°C (430°F) and continue roasting. Brush the duck with a few tablespoons of water mixed with 1 tsp salt. After about 15 minutes, mix the apple marmalade with the thyme leaves and brush the mixture over the duck. Roast for another 15 minutes, taking care that the duck doesn't burn.

Pour the wine into the cabbage and cook uncovered until the wine has almost completely evaporated. Add a few tablespoons of the sauce rendered from the duck. Season to taste.

When the duck is done, take it out of the oven. Strain the sauce through a sieve into a pot and bring it to a boil. In a cup, mix a few tablespoons of water with the potato starch, stir it into the sauce, and cook for a few more minutes.

Cut the duck into pieces; the fruit from inside can be added to the sauce. Serve the meat with the sauce and the cabbage. As a side dish, I recommend kluski śląskie.

Enjoy!