Duck with Red Cabbage
Main Dishes • French
Description
Baked apples would make a great side dish for this duck. Alternatively, you can add sliced apples while braising the cabbage for a classic 'holiday' aroma.
Ingredients
- Duck 2½ kg
- Honey 5 oz
- Cinnamon 2 pieces
- Juniper Berries 0 oz
- Clove 6 pieces
- Red Grape Juice 0 qt
- Madeira 10 fl oz
- Red Currant 1 head
- Olive Oil 5 fl oz
- Spanish onions 10 oz
- Demerara Sugar 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil three liters of water with honey, 50 grams of salt, cinnamon, and juniper berries, then let it cool and brine the duck in this solution. After six hours, remove the duck, pat it dry with a paper towel, and place it in an oven preheated to 250°F for one and a half hours, occasionally basting it with Madeira.
Step 2
In a deep skillet, heat olive oil and sauté finely chopped onion until soft. Then add sugar and thinly shredded cabbage, and simmer for fifteen minutes, stirring occasionally. After that, add red wine and continue to simmer on low heat for about an hour and a half.
Step 3
After one and a half hours of roasting the duck, increase the oven temperature to 375°F and roast for another half hour, remembering to baste the duck with Madeira wine occasionally. Serve the duck with stewed cabbage.
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