| How To Cook: |
|
|
1. Remove the tough outer leaves of the cabbage, wash the head under cold running water, and cut it into quarters. Shred the cabbage by cutting out the core, then slicing the quarters crosswise in 1/8-inch-wide strips.
|
2. In a heavy 4- to 6-quart casserole, fry the bacon over moderate heat, stirring frequently until the bits are brown and crisp and have rendered most of their fat.
|
3. With a slotted spoon, transfer the bacon bits to paper towels to drain. Pour all but 2 tablespoons of the fat remaining in the casserole into a cup or bowl and set aside.
|
4. With paper towels pat the pieces of duck completely dry. Then brown them in the casserole, 3 or 4 at a time, turning them frequently with tongs. As they brown, transfer the pieces of duck to a plate.
|
5. Preheat the oven to 425. Discard all the fat in the casserole and in its place add the reserved bacon fat. Drop in the shredded cabbage, fennel, shallots or scallions, garlic, thyme, sage and marjoram.
|
6. Stirring frequently, cook uncovered over moderate heat until the cabbage is limp but not brown. Add the sauerkraut juice and stir until it comes to a boil.
|
7. Arrange the pieces of duck on top of the cabbage, pour in the liquid that has accumulated around them, and scatter the reserved bacon bits over the top.
|
8. Cover the casserole tightly and braise in the lowest part of the oven for 15 minutes. Lower the heat to 325 and continue to braise for about 1 hour longer, or until the duck is tender.
|
|
9. With a long spoon skim off and discard all the surface fat and serve the duck and cabbage directly from the casserole. Or mound the cabbage on a deep heated platter and arrange the duck pieces over or around it.
|
