-
1
Melt butter in heavy large saucepan over medium heat.
-
2
Add cabbage; saute 2 minutes.
-
3
Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon.
-
4
Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour.
-
5
Discard orange.
-
6
Season to taste with salt and pepper.
-
7
(Cabbage can be made 1 day ahead.
-
8
Cool slightly.
-
9
Refrigerate uncovered until cool, then cover and chill.)
-
10
Preheat oven to 450F.
-
11
Place duck on rack in roasting pan.
-
12
Place 10 prunes and apple in duck cavity.
-
13
Sprinkle duck with salt and pepper.
-
14
Roast duck 25 minutes.
-
15
Reduce oven temperature to 350F.
-
16
Continue roasting until meat thermometer inserted into thickest part of thigh registers 160F, about 1 hour 15 minutes.
-
17
Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan.
-
18
Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
-
19
Transfer duck to platter.
-
20
Tent with foil to keep warm.
-
21
Pour off fat from pan.
-
22
Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits.
-
23
Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
-
24
Bring cabbage to simmer, tossing occasionally.
-
25
Slice duck; arrange on plates.
-
26
Spoon prune sauce over.
-
27
Serve cabbage alongside.
