Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roast duck with braised red cabbage and bread sauce. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
For the thyme sauce, place the red wine, veal or beef stock, thyme and bay leaf into a pan and For the roast Gressingham duck breast, place the duck breasts, skin-side down into a large. Brigitte Hafner shares her recipe for roast duck with a classic German side dish of braised cabbage and divine crisp potatoes cooked in duck fat.. Duck with braised cabbage,sauteed potatoes,sugarsnap peas & mushroom sauce recipe by Chef mark siemsen. Prepare cabbage, speck, mushrooms, potato & trim duck breasts of any excess fat (reserve). reduce heat & add red wine stirring occasionally, add more stock if needed for a sauce. #woodfiredoven #woodfiredovencooking #mannafromdevon Do try this recipe in the falling heat of the wood fired oven - the low temperature braises the cabbage.
Roast Duck with Braised Red Cabbage and Bread Sauce is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Roast Duck with Braised Red Cabbage and Bread Sauce is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have roast duck with braised red cabbage and bread sauce using 25 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Roast Duck with Braised Red Cabbage and Bread Sauce:
- Take 1 (2 kg) whole duck
- Take 1/2 nutmeg
- Take 1 orange
- Get dried sage
- Prepare olive oil
- Take salt, white and black pepper
- Prepare leftover mashed potato (optional)
- Prepare 1 red cabbage, stem removed and sliced
- Make ready 1 large red onion, peeled and sliced
- Prepare 3 apples, peeled and roughly chopped
- Take 1 clove garlic, peeled and thinly sliced
- Get 1/4 nutmeg, grated
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/2 tsp ground cloves
- Prepare 2-3 tbsp soft brown sugar
- Get 3 tbsp wine vinegar
- Prepare 2 tbsp redcurrant or cranberry sauce
- Take 600 ml whole milk
- Prepare 50 g butter
- Prepare 1 onion, peeled and cut in half
- Prepare 6 cloves
- Get 1 bayleaf
- Prepare 100 g white breadcrumbs
- Make ready 2 tbsp double cream (optional)
- Prepare salt and white and black pepper
Roast duck on a bed of Puy lentils, served with braised red cabbage and buttery mash. Impressive looking, utterly delicious, but actually really easy! I loved the combination and I just knew it would go brilliantly with my braised red cabbage and soft buttery mashed potatoes. Fire-Roasted Duck and Pheasant with Red Currant Jelly.
Instructions to make Roast Duck with Braised Red Cabbage and Bread Sauce:
- The duck and the cabbage take about the same amount of time, and after the first 20 minutes can cook in the same oven. They can also sit a while after being cooked, giving you time to make any accompanying vegetables (like duck-fat roasted potatoes and parsnips) and the bread sauce. So get organised before you begin cooking and prep in advance. Grate the orange zest and nutmeg and mix with a couple of teaspoons of dried sage. Preheat the oven to 220°C/Gas 7.
- I had some leftover mashed potato from the day before, and a classic stuffing for roast duck is potato-based, so I thought I'd try it out, but it's completely optional. I mixed it with some dried sage and white pepper and pushed it into the duck's cavity, together with a peeled onion (also optional).
- Rub a little olive oil over the duck and then sprinkle the nutmeg, orange and sage mixture over the top. Add lots of black pepper and salt. Place in the preheated oven.
- Now put together the braised cabbage, if you're going to be around you can cook it on the stove top, or cook with the duck once the oven has been turned down. Prepare the cabbage, onion, apples and garlic, and in a small bowl mix together the nutmeg, cinnamon, cloves and brown sugar, together with some salt.
- Layer a third of the cabbage in the pan or casserole, add a third of the onions, apple, garlic and sugar and spice mixture.
- Repeat the layers until everything is used up, then pour in the wine vinegar (red or white). Dot the top with butter and cover with a tight fitting lid.
- After 20 minutes in the oven at the high heat the duck will need to have some of the fat drained off into a heatproof bowl. Keep this for roast potatoes. Return the duck to the oven and cook on for another 10 minutes, then drain off the fat again if necessary. You can then add a glass of dry vermouth or white wine, or water if you want to, this stops the roasting pan burning and helps the meat juices collect for gravy.
- Return the duck to the oven and reduce the heat to 180°C/Gas 4. Add the cabbage if you're cooking in the oven, or place the pan on a low heat on the stove top. In a small pan infuse the milk for the bread sauce together with the butter, onion, cloves, bayleaf and black and white pepper. Bring slowly to a simmer, then cover and remove from the heat.
- Go for a walk for an hour and a half.
- When the duck is golden and crispy, and the flesh on the thigh is tender when you pinch it, it's done. It can now sit and rest while you prepare your vegetables, and finish the bread sauce. Drain the milk into a clean pan and discard the onion and flavourings. Add the breadcrumbs to the milk and cook over a low heat, stirring from time to time, for 4–5 minutes, then cover and set aside.
- Add the redcurrant or cranberry sauce to the red cabbage and check the seasoning. Make gravy with the meat juices if you wish. Stir in the cream to the bread sauce, transfer to a bowl and add a knob of butter. Serve the duck with the cabbage and bread sauce and vegetables.
I loved the combination and I just knew it would go brilliantly with my braised red cabbage and soft buttery mashed potatoes. Fire-Roasted Duck and Pheasant with Red Currant Jelly. Fred Morin and Dave McMillan of Joe Beef in Montreal Hearty Vegetable Stew with Duck Confit and Cabbage (Garbure Gasconne). Duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with armagnac and spices. Let duck cool, de-bone and julienne meat.
So that’s going to wrap this up with this exceptional food roast duck with braised red cabbage and bread sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
