Low carbVegetarian€€€
Crispy Roast Duck with Red Cabbage and Apples
Prepare the classic Slovenian dish of roast duck with red cabbage in a healthier way. Juicy duck meat with crispy skin combined with fiber-rich cabbage creates the perfect festive meal.
Prep time
20 min
Cook time
150 min
Total time
170 min
Servings
4
Recipe
For the duck
Duck, domesticated, meat only, raw
2.5 kgApples, fuji, with skin, raw
2 largeOranges, raw, navels
1 pieceSalt, table, iodized
1 pinchSpices, pepper, black
0.5 pinchRosemary, fresh
2 sprigThyme, fresh
2 tspFor the red cabbage
Cabbage, red, raw
800 gOnions, yellow, raw
1 mediumApples, fuji, with skin, raw
1 largeAlcoholic Beverage, wine, table, red, Merlot
100 mlVinegar, balsamic
2 tspSpices, caraway seed
1 tspOil, olive, extra virgin
1 tbspPer servingTotal
Calories:1086.2 kcal4344.8 kcal
Protein:118.3 g473.3 g
Carbohydrates:51.7 g206.7 g
Fiber:9.4 g37.5 g
Water:842.2 ml3368.6 ml
Fat:41.6 g166.4 g
Micronutrients
Sugar:29.7 g118.6 g
Saturated fat:15.2 g60.6 g
Cholesterol:481.3 mg1925 mg
Sodium:559.5 mg2237.8 mg
Potassium:2509.6 mg10038.2 mg
Calcium:208.4 mg833.7 mg
Iron:17.7 mg70.7 mg
Magnesium:174.8 mg699.2 mg
Zinc:12.6 mg50.4 mg
Phosphorus:1380.3 mg5521.2 mg
Vitamin C:173.1 mg692.5 mg
Vitamin A:275.2 µg1100.9 µg
Vitamin D:0.6 µg2.5 µg
Vitamin B12:2.5 µg10 µg
Instructions
1
Preheat the oven to 160 °C. Wash the duck thoroughly and pat it dry. Carefully pierce the skin on the breast and thighs in several places (being careful not to cut into the meat) so the fat can drain more easily.
2
Season the inside and outside of the duck generously with salt and pepper. Stuff the inside with apples, orange, rosemary and thyme. Tie the legs together with kitchen string.
3
Place the duck breast-side down on a rack in a roasting pan. Roast for 60 minutes, then carefully turn it over and roast for another 60–90 minutes. Baste it several times with its own juices during roasting.
4
Meanwhile, prepare the cabbage: sauté the onion in oil in a pan. Add the grated cabbage, cumin and grated apple. Pour in the wine and vinegar.
5
Cover the cabbage and simmer over low heat for 30–40 minutes, until softened and the flavors have combined. Add a spoonful of water if needed.
6
For the last 15 minutes of roasting, increase the oven temperature to 220 °C so the skin becomes extremely crispy.
7
Remove the roasted duck from the oven and let it rest for 15 minutes before carving. Serve with the braised red cabbage.
Nutritional benefits
Red cabbage is a rich source of anthocyanins and fiber, which support vascular and digestive health, while duck provides essential amino acids for tissue regeneration.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.