https://www.copymethat.com/r/J1gcKVE8e/duck-with-spiced-red-wine-sauce-and-brai/
138283893
yYsprKh
J1gcKVE8e
2024-05-18 10:06:16
Duck with Spiced Red Wine Sauce and Braised Cabbage
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I made a few changes. I used luva-duck duck confit, retaining the jelly and fat from the package.
Couldn’t source spiced redcurrant jelly, so used plain and that was fine
I use Gary Rhodes’ red cabbage (always in the freezer) so didn’t worry about making the cabbage.
I thought the sauce might need a little help. Boiled the jelly stock and fat from the confit pack and strained. Put in the refrigerator to allow the fat to settle on the top. I used the fat to coat the potatoes and cooked for 30minutes in the oven before topping with the duck.
Added the stock component to the sauce ingredients and simmered to reduce and soften the wine impact. Then thickened with a roux. Worked so well.
Couldn’t source spiced redcurrant jelly, so used plain and that was fine
I use Gary Rhodes’ red cabbage (always in the freezer) so didn’t worry about making the cabbage.
I thought the sauce might need a little help. Boiled the jelly stock and fat from the confit pack and strained. Put in the refrigerator to allow the fat to settle on the top. I used the fat to coat the potatoes and cooked for 30minutes in the oven before topping with the duck.
Added the stock component to the sauce ingredients and simmered to reduce and soften the wine impact. Then thickened with a roux. Worked so well.
Ingredients
- 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
- ½ 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
Steps
Directions at delicious.com.au
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