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Duck with Red Cabbage

Ingredients

1 Large Duck
Salt and Black Pepper
1 Medium Red Cabbage, shredded
1 tbsp Lemon Juice
1 Onion, chopped
2 tbsp Plain Flour
250ml Red Wine
1-2 tbsp Caster Sugar
2 tbsp Caraway Seeds

Method

Preheat oven to 220C/425F/Gas Mark 7. Rub the duck inside and out with salt and pepper. Prick with a fork and place on a rack over a roasting tin and roast for 10 minutes.

Pour boiling water over the shredded cabbage and drain at once. Sprinkle with lemon juice, which will help it keep its colour. In a heavy ovenproof pan cook the onion for a few minutes. Add the flour and stir well, then add the cabbage along with the red wine, sugar, some pepper and the caraway seeds. Cover and simmer for 30 minutes.

Transfer the duck to the pan with the cabbage, cover and cook for 45 minutes on top of the stove until the bird is tender. Serve with boiled potatoes and your choice of vegetables.

Source: Food Magazine