Roasting a Duck with braised red cabbage - What You Need to Know
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I decided to take down
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Roast duck
Whole duck 1
White onion 2
Garlic 1 bulb
Thyme, rosemary and bay for the cavity
Salt 1 tbsp
Pat dry the duck with kitchen paper then prick the skin all over with a skewer especially around the legs and wing area, rub the skin with salt and sit on a rack uncovered in the fridge for at least 5 or 6 hours or over night or even 24 hours (the longer the better) (within reason). Pre heat oven to 220c - 425f, sit duck breast facing down on the roasting rack with a pan below with the sliced onions to catch fat and juices, roast for 45 minutes. Reduce oven to 190c - 375f, carefully turn the duck over and roast for 1 hour or until the skin is deep golden and crispy. Check the internal temperature to be around 80c - 180f if under cover with foil and keep roasting until it has reached required temp. Sit on a plate to collect resting juices and cover like a tent with foil to keep warm.
The pan gravy
Cider or white wine 250ml - 1 cup
Chicken stock 250ml - 1 cup
The secret to making the most flavorf...
White wine vinegar 2 tbsp
Plain or all purpose flour 1 tbsp
Take the roasting pan with the onion, fat and duck juices to the stove and over a medium heat stir in the wine and vinegar and let this reduce and cook out the alcohol. Now stir in the flour and add chicken stock, lower the heat and simmer until a thick tasty onion gravy has formed.
Braised red cabbage
1 red cabbage approx 1.5k - 3.3lb
Red wine vinegar 250ml - 1 cup
Red wine 500ml - 2 cups
Cider 500ml - 2 cups
Sugar 100g - 3.5oz
Red onion 1
Apples 2
Dried fruit optional about 250g - 0.5lb
Some or all of these spices for bag - star anise - cinnamon - cardamom - clove - juniper - ginger
Combine all ingredients in a pot with a lid slightly ajar and simmer on a low heat for up to 2 hours, keep an eye on the liquid level, if it gets dry and you want the cabbage more tender then add a cup of water.
Succulent roast duck with braised red cabbage and gravy, no real history lesson here as people have been roasting birds since forever. I happen to adore roast duck but this is a fairly recent thing for me as the fine dining chef in me believed adamantly that the breast should be served pink while the legs must be slowly confit, therefore how can a whole roasted duck be any good.
Well as it turns out the roasting process if done right renders the fat to leave the breast meat incredibly juicy and the legs as tender as the confit style. Cooking any meat on the bone obviously helps to keep it moist and tender.
My good lady is a big fan of red cabbage so it is obligatory that any duck dish must be accompanied by and spiced braised red cabbage which is perfect with an array of spices and the sweet and sour combination of sugar and vinegar. to finish this amazing roasted duck and red cabbage I also make a flavour packed gravy or 'jus' if you want to be al posh??
I hope you give my roast duck with braised red cabbage and gravy a try.
Roast duck
Whole duck 1
White onion 2
Garlic 1 bulb
Thyme, rosemary and bay for the cavity
Salt 1 tbsp
Pat dry the duck with kitchen paper then prick the skin all over with a skewer especially around the legs and wing area, rub the skin with salt and sit on a rack uncovered in the fridge for at least 5 or 6 hours or over night or even 24 hours (the longer the better) (within reason). Pre heat oven to 220c - 425f, sit duck breast facing down on the roasting rack with a pan below with the sliced onions to catch fat and juices, roast for 45 minutes. Reduce oven to 190c - 375f, carefully turn the duck over and roast for 1 hour or until the skin is deep golden and crispy. Check the internal temperature to be around 80c - 180f if under cover with foil and keep roasting until it has reached required temp. Sit on a plate to collect resting juices and cover like a tent with foil to keep warm.
The pan gravy
Cider or white wine 250ml - 1 cup
Chicken stock 250ml - 1 cup
The secret to making the most flavorf...
White wine vinegar 2 tbsp
Plain or all purpose flour 1 tbsp
Take the roasting pan with the onion, fat and duck juices to the stove and over a medium heat stir in the wine and vinegar and let this reduce and cook out the alcohol. Now stir in the flour and add chicken stock, lower the heat and simmer until a thick tasty onion gravy has formed.
Braised red cabbage
1 red cabbage approx 1.5k - 3.3lb
Red wine vinegar 250ml - 1 cup
Red wine 500ml - 2 cups
Cider 500ml - 2 cups
Sugar 100g - 3.5oz
Red onion 1
Apples 2
Dried fruit optional about 250g - 0.5lb
Some or all of these spices for bag - star anise - cinnamon - cardamom - clove - juniper - ginger
Combine all ingredients in a pot with a lid slightly ajar and simmer on a low heat for up to 2 hours, keep an eye on the liquid level, if it gets dry and you want the cabbage more tender then add a cup of water.
Succulent roast duck with braised red cabbage and gravy, no real history lesson here as people have been roasting birds since forever. I happen to adore roast duck but this is a fairly recent thing for me as the fine dining chef in me believed adamantly that the breast should be served pink while the legs must be slowly confit, therefore how can a whole roasted duck be any good.
Well as it turns out the roasting process if done right renders the fat to leave the breast meat incredibly juicy and the legs as tender as the confit style. Cooking any meat on the bone obviously helps to keep it moist and tender.
My good lady is a big fan of red cabbage so it is obligatory that any duck dish must be accompanied by and spiced braised red cabbage which is perfect with an array of spices and the sweet and sour combination of sugar and vinegar. to finish this amazing roasted duck and red cabbage I also make a flavour packed gravy or 'jus' if you want to be al posh??
I hope you give my roast duck with braised red cabbage and gravy a try.
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در تاریخ 1399/09/21 منتشر شده
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