Braised Duck With Red Cabbage(German)

• 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

1. Wash
2. ducklingtnd
3. pat
4. dry.teasontith
5. salt
6. and pepper.
7. Place in
8. shallowtan
9. and roast at 375u0b0 for 30 minutes. Meanwhile,
10. blanch
11. cabbage
12. in
13. boiling
14. water
15. for
16. 5 minutes. Drain
17. and sprinkle with lemon juice.
18. Fry salt pork in
19. atarge saucepan.
20. Add onion and saute until tender.
21. Mix in
22. flour.
23. Add cabbage, red wine and sugar.
24. Season with salt andtepper.
25. Cook slowly,
26. covered
27. for 30 minutes.
28. Put the partially
29. cooked
30. duck pieces and some of the drippings from thetan over the cabbage. Continue to simmer, covered, for 1 hour
31. or
32. until duck is cooked. Add more red wine while cooking, if desired.

duckling, salt, head red cabbage, lemon juice, sugar, salt pork, onion, flour, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325137 (may not work)