Braised Duck With Red Cabbage(German) - cooking recipe

Ingredients

1 (5 lb.) duckling, cut up
salt and pepper to taste
1 medium head red cabbage
1/3 c. lemon juice
1 tsp. sugar
1/4 lb. salt pork, diced
1 onion, chopped
1 Tbsp. flour
1/2 c. red wine

Preparation

Wash
duckling\tand
pat
dry.\tSeason\twith
salt
and pepper.
Place in
shallow\tpan
and roast at 375\u00b0 for 30 minutes. Meanwhile,
blanch
cabbage
in
boiling
water
for
5 minutes. Drain
and sprinkle with lemon juice.
Fry salt pork in
a\tlarge saucepan.
Add onion and saute until tender.
Mix in
flour.
Add cabbage, red wine and sugar.
Season with salt and\tpepper.
Cook slowly,
covered
for 30 minutes.
Put the partially
cooked
duck pieces and some of the drippings from the\tpan over the cabbage. Continue to simmer, covered, for 1 hour
or
until duck is cooked. Add more red wine while cooking, if desired.