Wild duck with Red Cabbage, Prunes and Potatoes fried in duck fat

INGREDIENTS:

Serves four people

1 wild duck

4 tablespoons duck fat, alternatively pork fat

1,8 fluid ounces, 4 cl aquavite

1 tablespoon whole carraway

a little salt

1 small red cabbage, finely chopped

3 tablespoons black currant syrup, alternatively cranberry or lingonberry syrup

2 tablespoons cranberries

a little salt

1 duck liver, cut in small dice (alternatively

duck fat, alternatively butter

PREPARATION:

The sweetness is balanced with more fat and salt. Tip! Finely chop the duck liver and cook it together with the red cabbage.

Do like this:

Gently, cut the meat off the bones and carcass of the bird, do not let any breast meat go to waste. Salt the meat, and let it rest.

Put the meat in a saucepan of simmering duck fat, and leave it between 180 F, 80-90 C for 60 to 90 minutes.

Red cabbage

The cabbage should be cooked in a large pot with a cup, 2,5 dl of water, and cooked until soft. Season with blackcurrant syrup, and stir in some cranberries. Chop the duck liver and let it boil in the pan. Set the dish with a spoon of duck fat or good butter. Salt to taste.

Hasselback Potatoes fried in duck fat

Peel the potatoes, and cut them about halfway through along the whole side, as a comb. Use a wooden spoon as a stopper for the knife, so you don´t cut all the way through. Fry the potatoes gently in duck fat, just over medium temperature. When light brown and done, take them out of the pan, salt to taste, and serve.