Andesteg

Instructions

1. Preheat the oven to 200 °C. Pat the duck dry, remove excess fat and prick the skin in the fleshy areas.
2. Season the inside with salt and pepper, then stuff it with the onion, apple wedges, prune and sage.
3. Brush the skin with oil, sprinkle with salt, pepper and thyme, then place the duck on a rack over a dish.
4. Roast for 30 minutes at 200 °C, then lower to 160 °C and continue for about 1 hour 30 minutes, basting with the fat every 30 minutes.
5. Check the cooking: the temperature at the thickest part of the thigh should reach 75 °C.
6. Meanwhile, thinly slice the red cabbage, sweat it in butter with the grated apples, vinegar and sugar, then simmer for 40 minutes, covered.
7. Let the duck rest for 15 minutes before carving, then serve with the red cabbage and potatoes.