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Duck with Savoy Cabbage

4 servings

Ingredients

• 1 pcs duck
• water (a little)
• salt (a little)
• allspice (a little)
• 1 pcs bay leaf
• 1 pcs Savoy cabbage
• white flour (a little)
• potatoes (as needed)

Instructions

1. An older duck is also suitable for this dish.
2. After cleaning and washing, place it in enough cold water to almost cover it.
3. Skim the broth well, add salt, a little allspice, and 1 bay leaf, and cook the duck slowly, well covered, until tender.
4. After about 1 hour, blanch 1 large or 2 small heads of sliced, washed Savoy cabbage in boiling salted water.
5. Add a little duck broth and cook the cabbage, well covered, until tender.
6. Finally, add the rest of the duck broth, thicken with white flour, and, if desired, briefly cook a few boiled potatoes with it.
7. When serving, carve the duck into pieces, place them in the center of the bowl, and arrange the cabbage in a wreath around them.

Modernized from a treasured 19th-century German cookbook.