Duck with Savoy Cabbage

Ingredients

• 1600 gDuck
• 800 gSavoy cabbage
• 50 gButter
• 100 gBacon
• 480 mlWater
• 10 gSalt

Instructions

1. 1

   Preparation

   • Cut the savoy cabbage crosswise into 2–3 parts, remove thick ribs but keep the pieces whole, and wash thoroughly. Let drain in a colander.
   • Salt the duck inside and out and let rest briefly. Prepare bacon slices.
2. 2

   Browning and Steaming

   • Melt the butter in a large heavy pot over medium heat. Brown the duck all over until the skin is golden-brown.
   • Place some bacon slices in the pot (under the duck or distributed), add 480 ml water and arrange the prepared cabbage pieces so the heads do not fall apart.
   • Sprinkle a little salt between the layers, cover the pot tightly and let steam over low to medium-low heat for 1½–2 hours until the duck is tender.
3. 3

   Plating

   • Place the duck in the center of a warm serving dish.
   • Arrange the steamed cabbage around the duck and serve some of the cooking juices separately or pour a little over the cabbage.