Braised Duck with Red Cabbage(German)

Wash the duckling pieces, pat them dry, and season with salt and pepper.

Roast the duck in a shallow pan at 375 F for 30 minutes.

Blanch the red cabbage briefly, drain it, and sprinkle with lemon juice.

Fry the salt pork, saute the onion, stir in flour, then add cabbage, red wine, sugar, salt, and pepper.

Place the partially cooked duck and some drippings over the cabbage and simmer covered about 1 hour, adding more wine if needed.