Rinse duck, dry and rub all over with salt and pepper. Roast in heated stove for approx. 75 min.
Peel and chop vegetable onion. Peel sharon fruit and cut into slices. Peel ginger and cut into fine sticks. Lightly sweat butter (1) and sugar. Add onion and sharon fruit and extinguish with vinegar. Add ginger, mustard and mustard seeds and cook the whole leisurely.
Rinse and clean Chinese cabbage and cut into strips. Sweat in butter (2) and steam for 10 min with the lid closed. Season with salt, pepper and nutmeg.
Cut the duck into pieces and arrange on the Chinese cabbage. Serve with the Sharon-onion chutney.
E-kitchen stove: degree: 200
Gas kitchen stove: Level: 3
convection oven: degree: 175
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