By grape harvesr time the ducks have grown fat around the house, or in the fattening pen. This is the season for roast duck. It is best eaten at the tamily table with all the garnishing, but harvesters also like to take it to the vinyards as a cold lunch. Rub the cleaned duck with salt inside and out and store is the refrigerator overnight. The next day, wash and place is baking tray. Add a little water, cover and place in oven on a low heat. After about an hour, test the breast or thigh with a fork and if the fork runs in easily remove the cover and cook at a higher temperature until the skin is crisp.

The skin will turn a nice brown if basted from time to time in its own juices. While the duck is roasting in the oven, you can prepare the garnishes. Grate the red cabbage finely. Caramelise some sugar in hot fat or oil, add the cabbage, add salt, vinegar, cumin seeds and bay leaves, cover and sautée. for the dumplings, boil potatoes in their skin, peel and purée. Make some dough with a little flour, eggs, oil and the mashed potatoes. Season with salt and ground pepper and shape into dumpling. Cook these in salted doiling water for a few minutes. The best wine to go with this dish is Ezerjó from the Mór wine region.