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Main mealGlavni obrokLow carb, high fatPoultry€€€

Crispy Roast Duck with Red Cabbage and Apples

Name: Crispy Roast Duck with Red Cabbage and Apples
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Ingredients: 2.5 kg Duck, domesticated, meat only, raw; 2 large Apples, fuji, with skin, raw; 1 piece Oranges, raw, navels; 1 pinch Salt, table, iodized; 0.5 pinch Spices, pepper, black; 2 sprig Rosemary, fresh; 2 tsp Thyme, fresh; 800 g Cabbage, red, raw; 1 medium Onions, yellow, raw; 1 large Apples, fuji, with skin, raw; 100 ml Alcoholic Beverage, wine, table, red, Merlot; 2 tsp Vinegar, balsamic; 1 tsp Spices, caraway seed; 1 tbsp Oil, olive, extra virgin

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 time20 min

Cook time150 min

Total time170 min

Servings4

Recipe

For the duck

Duck, domesticated, meat only, raw2.5 kgApples, fuji, with skin, raw2 largeOranges, raw, navels1 pieceSalt, table, iodized1 pinchSpices, pepper, black0.5 pinchRosemary, fresh2 sprigThyme, fresh2 tsp

For the red cabbage

Cabbage, red, raw800 gOnions, yellow, raw1 mediumApples, fuji, with skin, raw1 largeAlcoholic Beverage, wine, table, red, Merlot100 mlVinegar, balsamic2 tspSpices, caraway seed1 tspOil, olive, extra virgin1 tbsp

Large roasting pan with a rack,Large pan with a lid,Kitchen string,Toothpicks or a piercing needle

Per servingTotal

Calories:1086.2 kcal4344.7 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:2509.5 mg10037.8 mg

Calcium:208.4 mg833.6 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

1Preheat 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.
2Season 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.
3Place 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.
4Meanwhile, 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.
5Cover 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.
6For the last 15 minutes of roasting, increase the oven temperature to 220 °C so the skin becomes extremely crispy.
7Remove 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.