Cabbage-Braised Duck with Apple and Red Wine

Cut the cleaned duck into portions and season them with salt and caraway seeds. Sauté sliced onions in fat until soft, then layer the duck portions on top of the onions. Cover the pan and braise the duck for about an hour, adding water or broth as needed. Chop the cabbage and mix it with grated apple. Sprinkle the mixture with sugar and place it on top of the duck. Pour a glass of red wine into the pan and bake the dish in the oven. Arrange the duck on a plate alongside toasted croutons before serving.

Ingredients: Duck, 500g of sauerkraut, onion, apple, 1 cup of red wine, salt, sugar, caraway seeds.