Stuffed Christmas Duck with Quince Red Cabbage

Put the spices in a dish or in a tea strainer. Leave the red cabbage to soak for one night – if possible, weigh it down and cover it. One day later, sauté the onions with the quinces and the chopped fat from the duck until light brown, add the marinated red cabbage, pour in the red wine and simmer for one to one and a half hours. Season with salt, sugar, quince jelly and vinegar. Tie with a tiny bit of cornstarch (maize starch) and place on the edge of the oven to keep warm.

For the filling:

Toast bread cubes (without crust) in some of the butter until light brown.

With the other part of the butter, sauté the shallots and the bacon cubes. Fold in the remaining ingredients bit by bit and let rest covered.

For the duck as well as the sauce:

Pat the duck dry and remove any remaining feathers. Remove the wings, giblets, fat (for sautéing the red cabbage)) and rump as well. Using a sharp kitchen knife, remove the skin from the breasts, making sure not to damage the skin – be careful: it’s difficult – but you can make it the same way from the poultry dealer or possibly from the butcher! Mix the prepared filling once and push about 60 grams of the filling under the skin on each side. This should be even and weighed out beforehand. If you take too much, it can happen that the duck skin bursts. Now season inside and out with salt and pepper, tie up

Related Recipes:

Braised Duck LegsA wonderful recipe with red wine! Duck legs rinse and dry accurately with kitchen roll. Season all around with... Glazed Pepper Duck with Cranberry SauceRinse the duck inside and out, dry it, season it with salt, tie it with twine and place it on the roasting pan... Cured Duck Knuckles with Warm Cabbage SaladFor the cured duck knuckles, boil salt and sugar in 700 ml of water. Let cool and add crushed juniper berries... Duck Terrine with CognacDuck meat from the skin and bones, remove the fat and skin, chop the bones. Pour cognac and the juice of half... Cabbage Rolls with Vegetable Filling on Yogurt Sauce with Wheat DalkeA delicious mushroom dish for any occasion! Cabbage rolls: Remove the stem of the white cabbage and blanch the... Stuffed CabbageClean cabbage, blanch in salted water for ten to fifteen minutes, drain and cool, place on a gauze cloth... Savoy Cabbage Stew with Duck BreastHave fun preparing this mushroom dish! (*) Enough for six to eight servings. Gently heat the vegetable stock... Thai Style CabbageCut Chinese cabbage and kale in half, cut into narrow strips, set aside. Tofu triangles: Cut tofu into... Crispy Honey DuckFinely dice the onion, cut the celery stalks, cut the apples into wedges and fry everything together in... Pointed Cabbage Wrap with Date and Strawberry PureeRemove the peel from the potatoes and soften them in salted water. Carefully remove 8 large leaves from the...