Ingredients: 1 head red cabbage, shredded 1 onion, chopped salt 6 ounces salt pork, diced 1/2 cup red wine or chicken broth 1 duck (5 or 6 pounds)
Directions:1. Put cabbage and onion into a bowl, sprinkle with salt, and let stand 10 minutes. Squeeze out liquid. 2. Fry salt pork in a skillet until golden. Add cabbage onion mixture and wine. Cover and simmer 20 minutes. 3. Place duck in a roasting pan. 4. Bake at 425 F 30 minutes. Drain off fat. Spoon cabbage mixture over duck. Reduce oven temperature to 350 F. Bake about 45 minutes, or until duck is tender. Baste frequently. |