- 300 g free-range duck fillets
- Sea salt and freshly ground black pepper, to taste
- 1 medium onion, thinly sliced
- 1⁄2 (about 500 g) medium cabbage, finely shredded
- 1 (about 150 g) apple
- 1⁄2 t thinly sliced caraway seeds
Prick the skin of the duck. Place in a pan and pour over boiling water. Drain well.
Clean the pan with kitchen paper, then return the duck to the pan, skin-side down. Slowly fry to render the fat and crisp the skin. Cook on the skin side only for 5 minutes, or until golden and crisp.
Remove from the pan. Season to taste and pour off most of the fat, but keep to use later.
Add the onion and cook gently until soft and golden. Add the cabbage, seasoning and more duck fat if necessary. Add the apple and caraway seeds. Place the duck on top.
Cover tightly and cook gently for 20 minutes, or until the cabbage is very tender. Check the seasoning.
Cook's note: I’ve given exact measurements to keep the proportions correct, especially if you choose to double the recipe.