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Savoy Cabbage with Duck

4 servings

Ingredients

• Savoy cabbage (as needed)
• 1 pcs duck
• salt (a little)
• butter (a little)
• bacon (a little)
• 2 upper cup water

Instructions

1. Prepare and blanch the cabbage heads as in the previous recipe.
2. Meanwhile, brown a properly prepared and salted duck in butter until golden-brown, add a few slices of bacon, add 2 cups of water, and place the cabbage heads, keeping them intact, around the duck.
3. Sprinkle a little salt in layers, cover the pot tightly, and steam both over low heat for 1½ to 2 hours until tender.
4. When serving, place the carved duck in the center of the dish and arrange the cabbage around it.

Modernized from a treasured 19th-century German cookbook.