Balkan potatoes

Peel the potatoes, cut them into quarters (about the size of wedges) and season them to taste with salt. Now peel the garlic and chop it coarsely. The potatoes and garlic are added to the duck later during preparation. Shortly before the end, pour the chopped parsley over the potatoes and cook ready.

Red cabbage

Heat the oil in the Dutch Oven and brown the sugar in it brightly. Add the onion and apple and sauté briefly. Then add the planed blue cabbage and immediately pour vinegar so that it retains its color. Now pour in the vegetable stock and the red wine. Then add the cloves, cinnamon stick, bay leaf and juniper berries and sauté everything over low heat for about 60-90 minutes. Season with salt and pepper and stir in the cranberries at the end.

Crispy duck

First, you free the duck from the tail and cut off the excess fat on the collar. Now you quarter the duck and season it to taste with salt. In the meantime, you bring the Dutch Oven to temperature, then you can fry the duck quarters well from the skin side (yes – there is quite a bit of duck fat coming out). Also fry a little from the meat side and briefly remove from the Dutch Oven. You simply drain the excess fat from the Dutch Oven – but keep it, you will need it later!

Then wipe the Dutch Oven briefly with a kitchen towel, i.e. remove any roast residues. Wet the bottom of the Dutch Oven again with some duck fat and add the spiced Balkan potatoes and garlic to the Dutch Oven. Place the duck quarters with the skin side up on the potatoes and cook for about 80 minutes . 5-6 coals at the bottom and 16 coals divided at the top of the edge. After about 55-60 minutes , place another light fireplace with annealed coals on the middle of the lid and pinch the duck again for 20-25 minutes. Occasionally brush the duck with some of the roasted duck fat that was previously poured off and the cholula sauce.

Meal & #stayspiced