Roast Glazed Duck with Red Cabbage & Cranberries
This is a fantastic roast duck dish for the winter months, the spiced red cabbage adding to the warming effect of the dish. Serve with your choice of winter vegetables or perhaps garnish with toasted almonds and rosemary. Recipe courtesy of Shaun Rankin www.greatbritishchefs.com
- 20ml olive oil
- 1 Gressingham crown
- 25ml Cointreau
- 100ml orange juice
- 1tbsp sugar
- Pinch of grated nutmeg
- 20g demerara sugar
- 100ml red wine, cabernet sauvignon
- 50ml red wine vinegar
- 1 small red chili, finely chopped
- 1 tbsp redcurrant jelly
- 10g fresh ginger, grated
- 4 juniper berries, chopped
- 1 local bay leaf
- 1⁄2 cinnamon stick
- 2 cloves
- 1 lemon, juiced and zest
- 1 clove of garlic
- 1/2 local red cabbage, thinly sliced with no root
- 200g (7oz) fresh cranberries
- 1 sprig of local rosemary
- Pre heat the oven to 190°C (170°C Fan/Gas 5).
- In a hot pan add 20ml of olive oil and brown the duck on all sides. Once browned, place the duck crown on an oven tray and cook for 35 minutes.
- Whilst the duck is cooking, heat the nutmeg, demerara sugar, red wine, red wine vinegar, chili, redcurrant jelly, ginger, juniper berries, bay leaf, cinnamon stick, cloves, lemon juice, lemon zest and garlic in a pan. Once the mixture is simmering, add the red cabbage and slowly cook for around 20 minutes, then add the cranberries and cook for a further 10 minutes until the cabbage is cooked and nicely glazed (at this point there should be very little liquid left).
- Remove the cinnamon stick, cloves, garlic and bay leaf and keep the cabbage warm until serving.
- In a separate saucepan heat the Cointreau, orange juice and sugar and bring to the boil. Reduce slowly to form a syrup- like consistency and remove from the heat.
- Remove the duck from the oven and brush the Cointreau glaze all over the duck. Leave to rest for 10 minutes. Do not turn off the oven.
- To finish, place the duck back in the oven and glaze for a further 5 minutes.
- Spoon some of the cabbage onto the middle of the plate and top with thinly cut slices of the duck. Serve with carrots, parsnips and sprouts or alternatively you can use any local winter vegetables. As an option, garnish with rosemary and sprinkle with toasted almonds.