Duck with spiced red wine sauce and braised cabbage
Prep
15m
Cook
1h
40m
serves
4
Duck with spiced red wine sauce and braised cabbage
Clink your glasses and celebrate over a gourmet plate of duck legs in rich red wine sauce.
Ingredients (12)
- 4 pontiac potatoes, peeled, cut into 2cm cubes
- 2 tablespoons olive oil
- 1 bunch thyme sprigs
- 4 garlic cloves
- 4 x 240g duck legs*
- 1 red onion, halved, sliced
- 1/2 red cabbage (750g), finely shredded
- 2 tablespoons brown sugar
- 8 dried juniper berries*
- 3 cups (750ml) dry red wine
- 250g jar spiced redcurrant jelly*
- Chopped flat-leaf parsley, to garnish
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat the oven to 200°C. Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain, rinse under cold water and dry well with paper towel. Toss in 1 tablespoon of the oil. Lay thyme and garlic in a roasting pan, place duck on top and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.
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2.Meanwhile, heat remaining tablespoon of oil in a large pan over medium heat. Cook onion for 3-4 minutes. Add cabbage, sugar, juniper berries and 350ml wine, then bring to the boil. Cover and simmer over low heat, stirring occasionally, for 35 minutes. Stir in 2 tablespoons of jelly. Place the remaining jelly and wine in a pan and simmer over medium heat for 4-5 minutes until reduced and syrupy. Divide the cabbage among plates top with the duck, then drizzle with the sauce. Serve with potatoes.
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