Roast Duck with Braised Red Cabbage and Bread Sauce
Roast Duck with Braised Red Cabbage and Bread Sauce

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roast duck with braised red cabbage and bread sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Roast Duck with Braised Red Cabbage and Bread Sauce is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Roast Duck with Braised Red Cabbage and Bread Sauce is something that I’ve loved my whole life. They’re fine and they look fantastic.

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. Ingredients for cooking: duck, cabbage, onion, black pepper, red pepper, cumin, and salt. Запеченная утка с. 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.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Roast Duck with Braised Red Cabbage and Bread Sauce:
  1. Take 1 (2 kg) whole duck
  2. Take 1/2 nutmeg
  3. Make ready 1 orange
  4. Make ready dried sage
  5. Make ready olive oil
  6. Make ready salt, white and black pepper
  7. Make ready leftover mashed potato (optional)
  8. Get 1 red cabbage, stem removed and sliced
  9. Prepare 1 large red onion, peeled and sliced
  10. Prepare 3 apples, peeled and roughly chopped
  11. Take 1 clove garlic, peeled and thinly sliced
  12. Get 1/4 nutmeg, grated
  13. Make ready 1/2 tsp ground cinnamon
  14. Take 1/2 tsp ground cloves
  15. Get 2-3 tbsp soft brown sugar
  16. Take 3 tbsp wine vinegar
  17. Prepare 2 tbsp redcurrant or cranberry sauce
  18. Make ready 600 ml whole milk
  19. Get 50 g butter
  20. Take 1 onion, peeled and cut in half
  21. Get 6 cloves
  22. Make ready 1 bayleaf
  23. Get 100 g white breadcrumbs
  24. Make ready 2 tbsp double cream (optional)
  25. Get salt and white and black pepper

Roasted drumstick of turkey in kitchen pan. 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.

Steps to make Roast Duck with Braised Red Cabbage and Bread Sauce:
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Layer a third of the cabbage in the pan or casserole, add a third of the onions, apple, garlic and sugar and spice mixture.
  6. 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.
  7. 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.
  8. 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.
  9. Go for a walk for an hour and a half.
  10. 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.
  11. 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.

Photo about Roasted duck drumstick with braised red cabbage served in restaurant. Let duck cool, de-bone and julienne meat. Reheat the duck, cabbage and asparagus and plate. Slowly braised duck infused with the aroma of Mexican cinnamon and orange is shredded and pan-fried until crisp in this recipe from chef Roberto Santibanez. Fire-Roasted Duck and Pheasant with Red Currant Jelly.

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