Roast Duckling with Braised Red Cabbage

4 pound duckling
3 Spanish Onions
2 carrotts
2 stalks celery
2 Granny Smith apples
1 head red cabbage
1/3 c red wine vinegar
1 c chicken stock
1/8 lb butter (4 tbsp)
1 tbsp caraway seed (optional)

Preheat oven to 400 Fahrenheit. Clean duckling and pat dry. Pierce skin extensively with fork. Season inside cavity with salt and pepper. Chopt the carrots, celery, and one of the Spanish onions; place vegetables loosely into cavity of duckling. Place on wire rack in center of oven for 1/2 hour to sear, reduce heat to 350 Fahrenheit and continue to roast for another 1 1/2 hours. Pierce skin at joint; if juices run clear, remove from oven and allow to stand at least 20 minutes before carving.

While duck is roasting, cut cabbage head in half, remove center core. Cut into quarters and slice against the grain into thin strips. Thinly slice Spanish onions.

Melt butter in heavy 2 quart saucepan. Add onion slices and cook until just clear and limp (do not overcook.) Add sliced cabbage and sauté for a minute or two. Add chicken stock, sugar, vinegar and peeled, chopped apples (caraway seeds if desired.) Cover loosely, let simmer for about 10 minutes. Remove cover and simmer until juices are thick and syrupy.

(If it appears that the cabbage is done before the liquid reduces, strain liquid into a separate pot to reduce, and then add back to cabbage mixture.)

Serve duck pieces on platter surrounded with braised red cabbage.