Organic duck and white cabbage salad with oats and carrots with thyme

Ingredients (4 persons):

1 organic duck
Salt and pepper
500 g carrots, peeled and cut into small sticks
50 g butter
1 clove garlic, crushed
1 tsp. paprika
A bit of chili, dried
The juice from 1 orange
1 tsp. shallots, finely crushed
Salt and pepper
Thyme Leaves

Fresh white cabbage salad, bacon and crispy oats:
200 g bacon, cut into cubes (preferably dry)
1 tbsp. oil
4 tbsp. granary oats
½ white cabbage, finely cut
1 clove garlic, crushed
2 tbsp. parsley, minced
2 tbsp. lemon juice
Salt 
 

Preparation:

  1. Rub the duck on the inside with salt and pepper.
    Put the duck in a cold oven on a greased grating with a roasting pan under. Turn oven to 150C and roast for 2 1/2- 3 hours.
  2. Melt the butter in a large pan and add garlic, chili and paprika.
  3. Add carrots and sauté in approx. 3 min.
  4. Now pour the orange juice over the carrots and reduce heat for about 1 min.
  5. Turn off the flame and season with salt and pepper. Finally mix the carrots with fresh thyme and chopped shallots.
  6. Roast the squares of bacon golden in a pan with oil.
  7. Lift the bacon up and add the granary oats, which should also be toasted golden. Stir while roasting.
    Mix the warm oats with bacon, white cabbage and the other ingredients.