The Häberlins – Wild Ducks with Fig Red Cabbage

1. the day before, quarter the cabbage, give away the thick stalks and cut the cabbage into narrow strips. Mix well with sugar, vinegar and salt and leave covered for one night.

Cut the figs into small cubes. Peel and finely dice the onions and brown them lightly in olive oil in a cast iron casserole. Add the cabbage and figs, ginger and fill up with port and red wine. 3.

Cover the casserole with a lid and cook the cabbage in a heated oven at 150 degrees on the bottom of the oven for about L 1/2 hours until soft. Stir occasionally during this process. Re-season cabbage as needed.

4. pound coriander, cumin, Szechuan pepper and cardamom in a mortar to a fine powder. Stir through with soy sauce, sherry, honey and the whole garlic clove.

Season the ducks inside with salt, tie with spaghetti and place on a baking tray. Set aside 2 tbsp of spiced honey, brush the ducks with the rest and season with salt. 6.

Roast the ducks in the heated oven at 210 degrees on the 2nd rack from the bottom for 20 minutes until golden brown (gas 3, convection oven not recommended). Then remove from heat and let rest for 15 minutes. Brush the ducks with the remaining spice vinegar and roast in the oven for another 10 min.

7. remove the breasts and bring to the table with the red cabbage. Remove the legs as well and cook in the oven for another 5 minutes. It goes well with kukuruz galettes.

34kcal

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