Roast duck with cabbage and potatoes

Name: Roast duck with cabbage and potatoes (Gebratene Ente mit Wirsingkohl und Kartoffeln)
Cuisine: German
Ingredients: 2 ducks (each weighing approximately 1 kg/2¼ lb); 4 apples, peeled and cored; 5 onions; 1 tbsp dried mugwort (see Variation box); 1 Savoy cabbage; 50 g/2 oz/4 tbsp butter; 200 ml/7 fl oz/scant 1 cup chicken stock, plus extra if needed; 200 ml/7 fl oz/scant 1 cup single (light) cream; 5 ml/1 tsp flour; freshly grated nutmeg; salt and ground white pepper; salt and ground white pepper; chopped parsley, to garnish; boiled potatoes, to serve

Gebratene Ente mit Wirsingkohl und Kartoffeln

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Germany

By Mirko Trenkner

Published 2009

About

This is probably the most popular Christmas dish in Germany. Whether it’s served this way or with red cabbage and dumplings, roast duck is almost compulsory for the main meal on 25 December.

Ingredients

2 ducks (each weighing approximately 1 kg/2¼ lb)
4 apples

Europe
Germany
Main course
Christmas
December

Method

Preheat the oven to 160°C/325°F/Gas 3. Season the ducks generously inside and out. Chop the apples and two of the onions and mix them with the mugwort.
Stuff the ducks with the apple mixture and tie their legs with string to keep the stuffing in place.