Crispy Duck with Red Wine Sauce, Napkin Dumplings and Pointed Cabbage

First remove the large and visible fat parts from the duck, then rub it inside and out with pepper & salt. Clean the orange, apple and onions, cut them into pieces and fill the duck with them.

Close the opening with toothpicks. Tie the duck with spaghetti in give so that the wings are close to the body and the legs are connected.

Preheat the stove to 200 °C, put a tray with a little water on the lowest level and place the duck breast down on a roasting rack and put it in the stove. Cook for half an hour at 200 °C at the beginning, then reduce the temperature to 180 °C and continue roasting the duck for an hour. During this process, turn it once or twice to the other side, perhaps add a little water and baste the duck with water as well. It is cooked when no more bloody juices run from the legs when pierced.

If the skin is not yet crispy enough, you can turn on the broiler at the end.

Be careful, because the skin burns quickly.

If necessary, brush with a little acacia honey.

Portion the duck as follows: Separate the legs from the body and cut in half at the joint. Remove the breast and cut into slices with the skin.

For the red wine sauce Clean the soup vegetables and the onion and cut them into pieces.

Heat some vegetable oil in a high frying pan or saucepan. Sauté the poultry bones and vegetables well. Add red wine, wa

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