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Slice and brown the bacon add to the shredded cabbage, minced onion, wine and lemon juice, cover and simmer for 15 minutes.
Rinse and dry the duck and rub inside the cavity with salt. Peel and quarter the onion, pare and quarter the apple and stuff inside the cavity of the duck. Place the bird, breast side up on a rack in a roasting pan, secure the bacon strips to the top to keep the breast moist. Add the water to the pan and bake at 325°F/gas mark 3/160°C for 20 minutes per pound, basting often.
When cooked discard the onions and apples and mound the red cabbage on to a serving platter, carve the duck and arrange over the cabbage.
1 young duck
3 strips bacon
1 cup water
4oz bacon 100g
1 medium red cabbage
1/2 cup red wine 1/4pt/140ml
1/4 cup lemon juice 2floz/70ml