Zubereitung

1. 1

   Preheat the oven to 180 °C top and bottom heat.

2. 2

   Pat the wild duck dry inside and out and season it all over with salt and pepper. Peel the apple and the onion, dice them coarsely, mix them with the marjoram and stuff the duck with them; close the opening with kitchen string and tie the legs against the body.

3. 3

   Heat the clarified butter in a roasting pot and brown the duck all over. Then lay it breast side up and cover it with the slices of bacon.

4. 4

   Pour in the red wine and the chicken stock and slide the uncovered roasting pot onto the second shelf from the bottom. Roast the duck, basting it with the roasting juices every fifteen minutes, and take off the bacon for the last fifteen minutes so that the skin turns crisp.

5. 5

   Meanwhile quarter the red cabbage, cut out the stalk and shred the cabbage finely. Peel, core and dice the apples for the red cabbage and finely dice the onion for the red cabbage.

6. 6

   Melt the butter or margarine in a large pan, let the sugar caramelise in it to a light brown and sweat the onion and apples briefly.

7. 7

   Add the red cabbage, deglaze with the red wine vinegar and the apple juice, add the bay leaves, the cloves and the salt for the red cabbage and braise everything covered over low heat until tender.

8. 8

   Take out the duck as soon as the meat is cooked right through and reaches a core temperature of at least 75 °C at the thickest part of the breast. Cover the duck loosely with foil and leave it to rest.

9. 9

   Pour the roasting juices through a sieve into a pan, skim off the fat and keep it for later. Bring the juices to the boil and dissolve the redcurrant jelly in them.

10. 10

    Take the bay leaves and the cloves out of the red cabbage. Blend the cornflour with a little cold water, thicken the sauce with it and season with salt and pepper. Carve the duck and serve it with the red cabbage and the sauce.