Traditional Czech Lokše with Duck and Cabbage

Method

1. Grate the potatoes and onion, then drain well.
2. Mix in the eggs, breadcrumbs, salt, and pepper.
3. Heat oil in a pan and cook the mixture into small pancakes.
4. Cook until golden brown and set aside.
5. Shred the red cabbage and cook until tender.
6. Add the cooked duck meat to the cabbage and mix well.
7. Serve the pancakes with the duck and cabbage mixture.
8. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.