On Sundays my ancestors would enjoy a meal prepared with meat and dumplings. Meat was a treat for them as it was served only once a week.
The only exception is that my dumplings are Keto friendly (grain free)!
The duck was from their backyard and cabbage from their garden. The animals were naturally pasture raised and the veggies were truly organic, never treated with any pesticides or other chemicals. They didn’t exercise much, but they were still healthy and full of energy.
You might wonder why?
This was because they worked in the garden, did everything manually in the kitchen, cleaned their houses, and walked everywhere.
It was also common that the old and young generation lived together and helped each other allowing them not to stress where to find a babysitter or a caregiver.
They also lived a community life. They went to church every Sunday and socialized after mass. The only work they were allowed to do on Sundays was to prepare Sunday lunch.
It’s hard to live like this nowadays, but maybe a little change to our daily activities can make a big impact.
- 1 whole pastured duck (can be substituted with pastured whole chicken or turkey).
For the cabbage:
- 1 small head of red cabbage
- 1 onion
- 1 Tbsp lard or oil
- 1 Tbsp sweetener (Swerve or Monkfruit)
- 2 Tbsp apple cider vinegar
- 1 Tbsp ground cumin
- Salt to taste
For the dumpling: (one person)
How to roast the duck
- Preheat oven to 400°F
- Remove duck from the refrigerator about 20 minutes before cooking to ensure uniformed cooking. Remove duck from packaging and take out the neck and giblets from the cavity. Rinse under cold running water both inside and out, then pat dry using paper towel to get a more crispy skin.
- Season with sea salt from inside and outside. Place the duck in the baking dish breast side up.
- Add 1 cup of cold water to the baking dish.
- Cover and roast in the oven for 1.5 hours.
- Uncover and with a spoon carefully pour released fat all over the duck. Keep uncovered and bake for another 30 to 40 minutes to make the skin crispy and brown. When the duck is fully cooked the thighs should come apart easily. Calculate about 60 min/2lb.
- Cut or grate the cabbage into thin stripes.
- Heat the lard or oil, add diced onion and sauté until transparent, then add the cabbage.
- Season with sweetener, salt, cumin, and mix.
- Cover and stew until the cabbage is soft, stirring occasionally (about 20-30 minutes).
- Shortly before the cabbage is done, add the vinegar, mix, taste, and if desired add more sweetener.
- Add all the ingredients into a regular tea mug and whisk vigorously.
- Put the mug either in the microwave for 70 seconds on the highest power. If you don’t own a microwave, place the mug on the steamer and steam covered for 15 minutes.
- Remove from the mug and cut into 3-4 slices.