Sauté the onion in a saucepan with clarified butter. Add blue cabbage and balsamic vinegar and mix well. Extinguish with 150 ml of red wine. Remove the skin from the apple, cut into quarters and add. Add bay leaf spice and a little bit of salt and cook covered for 20 min, stirring every now and then. Stir in cranberries and cook for another 15 minutes.
Cut the bread roll into small slices and soak in a little warm milk. Put the duck meat with the skin through the finest part of the meat grinder and mix well with the soaked garlic, shallots, bread and parsley, season with salt and freshly ground pepper. Form meat loaves from the quantity and fry them in a frying pan with oil on both sides, then pull at a lower temperature.
Boil the veal stock with remaining red wine and thicken with cold butter. Season the red cabbage.
Serve the meat loaf with the sauce and the red cabbage. Serve with boiled potatoes.
Our tip: Use your favorite red wine for cooking!
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