Honey-Mint Duck
Main Dishes • Spanish
Description
The perfect dish for a New Year's table, designed for a small gathering. The cabbage and beet garnish should be served warm.
Ingredients
- Duck 5 lbs
- Mint 1 bunch
- Honey 3 teaspoons
- Butter 5 oz
- Lemon 1 piece
- White Cabbage 1 head
- Yellow Beets 1 piece
- Red Wine Vinegar 2 tablespoons
- Brown Sugar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Chop the mint and zest the lemon. Mix 1 tablespoon of mint with 1 teaspoon of honey, 4 tablespoons of butter, and the lemon zest. Add salt and pepper to taste.
Step 2
Pat the duck dry with a towel and rub it with salt. Place the mint mixture inside the duck, and rub the outside of the duck with 1–2 tablespoons of butter. Place the duck in a roasting pan and put it in a preheated oven at 390°F for 1.5 hours.
Step 3
Finely shred the cabbage and grate the peeled beet on a coarse grater. Mix them together. In a large skillet, sauté the cabbage and beet in a small amount of oil. Transfer the sautéed cabbage and beet to a heavy-bottomed pot, add vinegar and brown sugar, and stir. Cook on low heat covered for 20 minutes.
Step 4
Finely chop the lemon flesh, place it in a saucepan, and cook over medium heat for 4 minutes. Add honey and sugar to taste, and bring to a boil. Stir the remaining mint into the lemon-honey mixture. Remove from heat and let it steep.
Step 5
Transfer the cooked duck from the roasting pan to a large platter, garnish with cabbage, and drizzle with a small amount of the mint-lemon sauce. Serve the remaining sauce separately with the duck.
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