Roast Duck with Sour Cabbage
1 Whole duck Penelope
1 Sauerkraut (around 2kg)
2 stalks of leeks
1 red onion
3 tbsp. duck fat
2 tbsp. large red pepper
1 tbsp. pepper
3 Bay leaves
Cut the cabbage into large pieces, the leeks into thick rings and the red onions into crescents.
Coat the bottom of the baking tray with the duck fat and put half of the cabbage.
Add leeks and red onions and stir.
Add the remaining cabbage, season with red and black pepper, add the bay leaves and mix well.
Remove the package with the giblets, cut the last 2 parts of the wings and skin from the neck and remove the fat from the inside of the duck by pulling by hand.
With the tip of a sharp knife, pierce the skin on the chest of the coin, but without piercing the meat.
Add salt and pepper to the whole duck and place it on the cabbage.
Cover with aluminum foil and bake for 90 minutes in a preheated oven to 200 degrees.
Remove the foil, wrap the leg bone, increase the oven to 220 degrees and bake for another 30-40 minutes. The internal temperature should reach 70 degrees.
Remove the pan from the oven, transfer the duck to a plate and let it rest for 20 minutes.
Turn the oven to grill function and return the cabbage to bake until golden while the duck rests.
Put the roasted cabbage in a large plate, place the duck on top and serve the dish warm.