Roast duck1 (about 2.2kg) duck1onion, quartered1 bunchsage600 gm desiree potatoes, peeled and halvedSautéed cabbage50 gm butter1red onion, thinly sliced¼ tsp caraway seeds¼savoy cabbage, cored and thickly sliced125 ml (½ cup) apple juiceCider apple sauce500 ml (2 cups) dry apple cider (see note)1 tbsp cider vinegar1 tbsp brown sugar30 gm cold butter, cubed
Preheat oven to 180C. Rinse duck inside and out with cold running water and pat dry with absorbent paper. Place on a wire rack placed in a roasting pan. Using a skewer prick duck breast all over, piercing skin. Season skin and cavity with sea salt and freshly ground black pepper, then place onion and sage into cavity.
Roast duck for 30 minutes, add potatoes, turning to coat in rendered duck fat, then continue to cook for 30 minutes. Reduce heat to 150C and cook for another 1½ hours or until golden and skin is crisp.
For sautéed cabbage, heat butter in a large frying pan until foamy, add onion and caraway seeds and cook over low-medium heat for 5 minutes or until soft. Add cabbage, increase heat to medium-high and sauté for 5 minutes or until wilted, add apple juice and cook for 2-3 minutes or until cabbage is tender, season to taste.
For cider apple sauce, reduce apple cider in a saucepan over high heat for 8 minutes or until reduced to about ¼ cup, add vinegar and sugar and simmer for 2 minutes. Whisk in cold butter a piece at a time to thicken and season to taste.
Carve duck and serve with potatoes and cabbage, drizzled with cider apple sauce.
Note Use alcoholic dry apple cider, available
from most liquor stores.