Roast Duck with Red Cabbage

For the duck: Rinse, dry and season the duck inside and out with salt and pepper. Tie the wings and legs to the body. Rinse the apples and cut into quarters. Remove the seeds and cut into large pieces. Peel and coarsely chop 1 onion. Fill both the apple and the onion into the duck.

Rinse and peel the carrot and the leeks. Peel and coarsely chop the remaining onions and combine with the carrot and the leek.

Combine the chicken stock, wine, vegetables and spices in a roasting pan. Place the duck breast-side down in the pan. Cover and cook in a preheated oven (200°C (approximately 400°F)) for about 1 hour, turning the duck after 30 minutes.

After 1 hour, uncover the duck and cook for another 40 minutes, basting occasionally with the meat juices.

For the red cabbage: Remove the outer leaves of the cabbage and cut the cabbage in half. Cut out the stalk and with a vegetable slicer, cut the cabbage into thin strips. Peel the apples and cut into quarters. Remove seeds and cut into pieces. Melt the butter in a saucepan and sauté the apple pieces. Add the cabbage. Peel and finely chop the onion. Add the onion and cloves to the apple pieces. Pour in the water and red wine. Add sugar and vinegar. Season with salt and pepper. Cover and simmer about 45 minutes.

Coarsely grind the potatoes and chestnuts. Mix with the egg yolks and season with salt and pepper. From the potato mixture, form small hash browns (about 6 cm (approximately 2 1/4 inches) in diameter). Fry in butter on both sides until golden brown. Keep warm until ready to serve.

Rinse and pit the plum and cut into strips.

Remove the finished duck and keep warm. Degrease the cooking juices and pour through a sieve. Sauté the plums in hot butter. Add the meat juices and simmer for approximately 5 minutes. Season with salt and pepper.