2 ducks, cut into 2 kg pieces each
salt and black pepper to taste
1 large red cabbage, shredded coarsely
1 orange's worth of juice
1 onion, chopped
60g of smoked bacon, cut into cubes
1 tablespoon of all-purpose flour
3/4 cup of water
3/4 cup of red wine vinegar
1 1/2 tablespoons of caraway seeds (optional)
1 tablespoon of unsalted butter or common butter
2 ducks, cut into 2 kg pieces each
salt and black pepper to taste
1 large red cabbage, shredded coarsely
1 orange's worth of juice
1 onion, chopped
60g of smoked bacon, cut into cubes
1 tablespoon of all-purpose flour
3/4 cup of water
3/4 cup of red wine vinegar
1 1/2 tablespoons of caraway seeds (optional)
1 tablespoon of unsalted butter or common butter
Wash the ducks and dry with paper towels
Place them in a baking dish and season with salt and pepper
Fry the duck pieces until golden brown, without overcrowding since they have plenty of fat
Cover the red cabbage with boiling water
Let it rest until the water cools down
Drain and rinse with orange juice
In a pan, cook the onion and smoked bacon over low heat until lightly caramelized
Mix in the flour and stir well
Add 1/4 cup of water and the remaining ingredients, season with salt and pepper to taste
Place the golden brown duck pieces on top of the red cabbage
Add the remaining liquid
Cover and cook over low heat for 1 1/2 hours, or until the duck is tender
If necessary, add more liquid during cooking
Serve the ducks surrounded by the red cabbage
Dish serves 6.
