Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roast duck with braised red cabbage and bread sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Roast Duck with Braised Red Cabbage and Bread Sauce. For the braised red cabbage, place the cabbage, brown sugar, red wine vinegar and water into a non-reactive pan with a tight-fitting lid over a medium. Melt butter in heavy large saucepan over medium heat.
Roast Duck with Braised Red Cabbage and Bread Sauce is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Roast Duck with Braised Red Cabbage and Bread Sauce is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook roast duck with braised red cabbage and bread sauce using 25 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Roast Duck with Braised Red Cabbage and Bread Sauce:
- Make ready 1 (2 kg) whole duck
- Get 1/2 nutmeg
- Prepare 1 orange
- Prepare dried sage
- Take olive oil
- Take salt, white and black pepper
- Make ready leftover mashed potato (optional)
- Take 1 red cabbage, stem removed and sliced
- Make ready 1 large red onion, peeled and sliced
- Make ready 3 apples, peeled and roughly chopped
- Get 1 clove garlic, peeled and thinly sliced
- Take 1/4 nutmeg, grated
- Prepare 1/2 tsp ground cinnamon
- Take 1/2 tsp ground cloves
- Make ready 2-3 tbsp soft brown sugar
- Make ready 3 tbsp wine vinegar
- Prepare 2 tbsp redcurrant or cranberry sauce
- Make ready 600 ml whole milk
- Take 50 g butter
- Make ready 1 onion, peeled and cut in half
- Take 6 cloves
- Prepare 1 bayleaf
- Take 100 g white breadcrumbs
- Prepare 2 tbsp double cream (optional)
- Make ready salt and white and black pepper
Pan roasted duck with braised cabbage. Roast grouse with pâté and bread sauce by Lawrence Keogh.. Roast lamb leg, salmoriglio sauce and. If you haven't got time to make the braised red cabbage, serve the duck, lentils and mashed potato with savoy cabbage and / or tenderstem broccoli instead.
Steps 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.
One small problem… There is one small problem with this meal: the red cabbage and duck cook at totally different temperatures. How to reheat braised red cabbage. Remove the duck legs from the fat and wipe away any excess with kitchen paper. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. Remove and discard the outside leaves from the cabbage and finely slice.
So that is going to wrap it up for this special food roast duck with braised red cabbage and bread sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
