This excellent aromatic and tasty combination of three traditional dishes used to be, so to speak, compulsory during festivities of St Martin, the saint of wine (November 11).
100 smoked bacon
1 dl red wine
1 kg red cabbage
1 tablespoon flour
Rinse the inside and the outside of the duck and dry. Rub it with salt. Slice the bacon thinly and put it all over the duck’s breasts. Put the duck into the roasting tin. Heat up 80g of fat and pour it over the duck. Roast at moderate heat until the meat is soft. Baste the duck with the liquid made of wine, water, fat and duck’s own juice. While the duck is roasting, prepare the cabbage. Chop it, grate the apples, and chop the onions. Firstly, fry in fat, then simmer. Stir several times and add some wine and some water. Finally, add a tablespoon of flour, fry the cabbage, add more liquid, salt and boil for a while.
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