Topsi's roast duck on red cabbage and nasturtiums

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 14
Servings 6
Time 20

Ingredients

  • 1
    small red cabbage
  • 1
    small red onion
  • 5
    ml
    Salt and white pepper
  • 10
    ml
    sugar
  • 60
    ml
    walnut oil
  • 10
    ml
    olive oil
  • 75
    ml
    red wine vinegar
  • 60
    ml
    olive oil
  • 60
    ml
    butter
  • 1
    4 kg duck, cut in half
  • 500
    ml
    chicken stock
  • 25
    sprigs thyme
  • 30
    ml
    soya sauce
  • 30
    ml
    quince or chilli jelly
 

Method

75
 
1. Cut red cabbage into quarters and remove the cores. Finely slice leaves and onion, mix together and season with the salt, pepper and sugar. Add oils and vinegar and leave to stand overnight.
2. Heat oil and butter in a frying pan and quickly fry both sides of the bird. Turn down the heat, add thyme and stock and place lid on pan so that the bird gently cooks for about 1 hour.
3. Drain red cabbage and arrange in a loose nest on individual plates or platter.
4. When duck is ready, keep warm in an oven. Add soya sauce and jelly to the pan juices. Turn up the heat, stirring all the time. Remove from heat as it starts getting thicker and shiny. Arrange duck halves on top of cabbage, drizzle sauce over and garnish with nasturtiums.
 

Read more on: poultry  |  roast
 

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