Roasted Duck with Braised Cabbage

Preheat your oven to 200°C (180°C for convection ovens). Wash the duck with cold water, then thoroughly pat it dry inside and out. Score the skin with a sharp knife, being careful not to cut into the meat. Season the duck generously with salt and pepper, inside and out.

Place the duck on a rack with a roasting pan underneath to catch the fat. Roast at 200°C (180°C convection) for 30 minutes, then reduce the temperature to 160°C (140°C convection) and continue roasting for another 2-2.5 hours, or until the skin is crispy and the meat is tender. Periodically baste the duck with its own fat or remove excess fat from the pan. Once done, remove from the oven and let it rest, covered with foil, for 15-20 minutes before carving.

While the duck is roasting, prepare the cabbage. Thinly slice the red cabbage, finely chop the onion, and peel and grate the apple. In a large pot or skillet, sauté the onion in a little duck fat (or oil) over medium heat until translucent, about 5 minutes. Add the cabbage, grated apple, red wine vinegar, sugar, caraway seeds, bay leaf, salt, and pepper. Mix thoroughly, then cover and braise over low heat for 45-60 minutes, or until the cabbage is tender. Stir occasionally, and add a little water if needed.

Carve the rested duck and serve it with the warm braised cabbage. You can also offer boiled potatoes or potato dumplings as a side.