Duck L Orange With Braised Red Cabbage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK A L'ORANGE



Duck a l'Orange image

Until recently, we had always thought of duck à l'orange as a tired cliché of the 1960s, so it was a surprise to find out how delightful this old recipe actually is. We have reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor. One thing that hasn't changed: Cooking a whole duck still feels wonderfully extravagant.

Categories     Citrus     Duck     Herb     Roast     Orange     White Wine     Gourmet

Yield Makes 4 servings

Number Of Ingredients 27

For duck
1 tablespoon kosher salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon black pepper
1 (5- to 6-lb) Long Island duck (also called Pekin)
1 juice orange, halved
4 fresh thyme sprigs
4 fresh marjoram sprigs
2 fresh flat-leaf parsley sprigs
1 small onion, cut into 8 wedges
1/2 cup dry white wine
1/2 cup duck stock, duck and veal stock*, chicken stock, or reduced-sodium chicken broth
1/2 carrot
1/2 celery rib
For sauce
1/3 cup sugar
1/3 cup fresh orange juice (from 1 to 2 oranges)
2 tablespoons white-wine vinegar
1/8 teaspoon salt
2 to 4 tablespoons duck or chicken stock or reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
1 13- by 9-inch flameproof roasting pan
Special Equipment
an instant-read thermometer; a 13- by 9-inch flameproof roasting pan

Steps:

  • Roast duck:
  • Put oven rack in middle position and preheat oven to 475°F.
  • Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.
  • Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside.
  • Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.
  • Pour wine mixture into roasting pan and reduce oven temperature to 350°F. Continue to roast duck until thermometer inserted into a thigh (close to but not touching bone) registers 170°F, 1 to 1 1/4 hours more. Turn on broiler and broil duck 3 to 4 inches from heat until top is golden brown, about 3 minutes.
  • Tilt duck to drain juices from cavity into pan and transfer duck to a cutting board, reserving juices in pan. Let duck stand 15 minutes.
  • Make sauce:
  • While duck roasts, cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Add orange juice, vinegar, and salt (use caution; mixture will bubble and steam vigorously) and simmer over low heat, stirring occasionally, until caramel is dissolved. Remove syrup from heat.
  • Discard vegetables from roasting pan and pour pan juices through a fine-mesh sieve into a 1-quart glass measure or bowl, then skim off and discard fat. Add enough stock to pan juices to total 1 cup liquid.
  • Stir together butter and flour to form a beurre manié. Bring pan juices to a simmer in a 1- to 2-quart heavy saucepan, then add beurre manié, whisking constantly to prevent lumps. Add orange syrup and zest and simmer, whisking occasionally, until sauce is thickened slightly and zest is tender, about 5 minutes. Serve with duck.
  • Available at D'Artagnan (800-327-8246).

CHEF JOHN'S BRAISED RED CABBAGE



Chef John's Braised Red Cabbage image

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Steps:

  • Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
  • Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Nutrition Facts : Calories 134.4 calories, Carbohydrate 17.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.1 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 80.4 mg, Sugar 11.8 g

BRAISED RED CABBAGE WITH ORANGE



Braised Red Cabbage With Orange image

Provided by Pierre Franey

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 medium-size red cabbage, about 2 pounds
3 tablespoons butter
1/2 cup finely chopped onion
2 whole cloves
Salt to taste if desired
Freshly ground pepper to taste
1 cup freshly squeezed orange juice

Steps:

  • Quarter and core cabbage and shred quarters fine. There should be about 10 cups.
  • Heat 2 tablespoons of butter in large saucepan and add onion. Cook, stirring, until wilted. Add cabbage, cloves, salt and pepper and cook, stirring, 5 minutes. Add orange juice and cover. Cook, stirring occasionally, about 45 minutes. Stir in remaining butter and serve.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 13 grams, TransFat 0 grams

DUCK L'ORANGE WITH BRAISED RED CABBAGE



Duck L'orange With Braised Red Cabbage image

This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au

Provided by mickeydownunder

Categories     Duck Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

4 duck breasts
1 teaspoon Chinese five spice powder
1/2 head red cabbage
60 ml water
2 tablespoons caster sugar
3 cm orange rind
1 bay leaf
1/2 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 teaspoon mustard seeds
sea salt and pepper
375 ml orange juice
375 chicken stock
1/2 cinnamon stick
1 star anise
2 garlic cloves
2 tablespoons honey
2 tablespoons Grand Marnier
100 g butter
california navel orange section

Steps:

  • Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
  • Preheat oven 190°C.
  • Score duck breasts by making a criss-cross pattern on the skin only.
  • NOTE: Do not pierce the meat.
  • Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
  • Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
  • In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
  • To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
  • To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
  • NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
  • NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
  • NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5

DUCK A L'ORANGE



Duck a l'Orange image

Traditional recipes for Duck a l'Orange call for bitter Seville oranges to provide the right note of dissonance to match the recipe's sweetness. When I can't find Seville oranges, I look for kumquats; if I can't find kumquats, I use a regular juicing orange. Grand Marnier also adds a hint of bitter orange. Making Duck a l'Orange is a useful project because once you can understand how it's made, you can improvise virtually any French duck sauce using the same method.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 10

2 Pekin (Long Island) duck breasts or 1 mallard breast (1 1/2 to 2 pounds each)
Salt and pepper
1 juicing orange or 6 kumquats
1/2 cup water
1/2 cup concentrated duck broth, 2 tablespoons homemade duck glaze or 1 tablespoon commercial glaze
1/8 teaspoon sugar
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 tablespoon balsamic, sherry, or red wine vinegar, or more to taste
1 1/2 tablespoons cold unsalted butter
Orange wedges

Steps:

  • Use a sharp knife to score the skin side of the duck breasts in 2 directions, about 20 slashes per direction. Season the breasts on both sides with salt and pepper. Reserve in the refrigerator.
  • Cut off 1 end so the orange can stand on the cutting board, and slice off 2 (2-inch) strips of zest. Cut the zest into fine julienne, then blanch the zest for 1 minute in the cup of boiling water. Juice the orange, strain the juice into a saucepan, and boil it until it's reduced to about 1 tablespoon.
  • If you're using the kumquats instead, cut the round ends off the kumquats and eat or discard them. Set the kumquats on 1 end and use a sharp paring knife to trim the zest off three of them. Cut all the kumquats in half lengthwise, and working over a strainer set in a non-reactive bowl, remove the pulp with a small spoon. Push the pulp against the strainer to extract the juice. (Don't worry if you end up with only a tablespoon or 2.) Place the kumquat zests on a cutting board and slice them into fine julienne. Bring the 1/2 cup water to a boil over high heat, blanch the zests for 1 minute, then drain them in a strainer.
  • If you're using concentrated duck broth, reduce it in a small saucepan to about 2 tablespoons until it's lightly syrupy.
  • Heat a saute pan over medium to high heat and saute the duck breasts, skin side down, 8 to 10 minutes for the Pekin duck breasts and 12 to 18 minutes for the mallard. Turn the breasts over, adjust the heat to high, and cook for 1 minute for the Pekin duck and 2 minutes for the mallard.
  • Pour the fat out of the pan ¿ if it hasn't burned, save it for omelets ¿ and deglaze the pan with the reduced kumquats or orange juice. Use a whisk to add the glaze. Add the sugar, Grand Marnier, kumquat or orange zest, and vinegar, and simmer the sauce for about 30 seconds to cook off the alcohol. At this point, adjust the thickness of the sauce ¿ its consistency is up to you, but many cooks make their sauces too thick; add 1 or 2 teaspoons water to thin it or simmer the sauce for a moment to reduce and thicken it. Whisk in the cold butter, keeping the pan and whisk moving until all the butter melts. (Don't let it sit without whisking or the butter will separate.) Season, to taste, with the pepper, and if necessary, a few more drops of vinegar.
  • Slice the breasts crosswise, arrange the slices on individual heated plates, and spoon the sauce over the breasts. Serve hot, with orange wedges if desired.

DUCK LEGS BRAISED WITH SEVILLE ORANGES



Duck legs braised with Seville oranges image

This spin on classic roast duck in orange sauce uses the more intense Seville variety to braise the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 2h40m

Number Of Ingredients 15

4 duck legs
1 tbsp mild olive oil
2 Seville oranges , washed and cut into slices
12 shallots , 8 left whole, the remainder chopped
1 celery stick, finely chopped
1 medium carrot , cut into chunks
50ml dry white wine
1 large thyme sprig
1 small rosemary sprig
2 bay leaves
1 garlic clove , finely sliced
200ml chicken stock
25g butter
pinch caster sugar
roast parsnips and steamed kale , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Season the duck legs on both sides. Heat the oil in a large non-stick frying pan set over a medium heat. Place the legs in the pan, skin-side down, and fry until well browned. Turn them over and brown the flesh side. Remove the pan from the heat and pour away most of the fat. Lay the orange slices in the bottom of a ceramic baking dish and top with the duck legs.
  • Return the pan to the heat. Add the chopped shallots, celery and carrot, and fry, stirring, for 4 mins to allow the vegetables to brown a little. Add the wine, bring to a simmer and cook for 2-3 mins. Add the herbs, garlic and chicken stock, mix everything together, then pour over the duck legs. Tuck the vegetable pieces in between the legs so they are submerged in the liquid. Add just enough water to almost cover the legs, then cook in the oven for 1 hr.
  • Meanwhile, add half the butter to a frying pan set over a medium heat. Add the whole shallots and brown all over. After the duck has been in the oven for 1 hr, add the browned shallots and cook for a further 30 mins until tender. Remove the dish from the oven and transfer the legs to a baking tray. Lift out the whole shallots and put to one side. Strain the cooking liquid into a jug and skim off any fat or vegetable debris that comes to the surface.
  • Increase oven to 200C/180C fan/gas 6. Place the duck legs back in the oven and let them crisp for 10 mins while you finish the sauce. Boil the liquid in a large pan and reduce until you have about 300ml, then season to taste and add sugar, if necessary. Finally, add the remaining butter and stir to melt, before returning the shallots to the pan and gently reheating. Serve the legs on a bed of buttered kale, drizzling the light sauce around it, with roast parsnips on the side.

Nutrition Facts : Calories 456 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

DUCK WITH RED CABBAGE & MADEIRA GRAVY



Duck with red cabbage & madeira gravy image

A decadent duck dish slow-cooked French-style in goose fat to make it mouth-wateringly tender

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time P1D

Number Of Ingredients 19

25g sea salt flakes
2 tsp crushed black peppercorns
4 fresh bay leaves
1 tsp fresh thyme leaves plus 2-4 sprigs
2 large or 4 small ducks legs (550g/1lb 4oz total weight)
340g can goose fat
300ml/½pint groundnut oil
generous knob of butter
2 shallots , finely chopped
1 tsp plain flour
300g tub fresh chicken stock
2 tbsp madeira
4 shallots , peeled and halved
5 juniper berries , finely chopped
400g red cabbage , finely shredded
2 tbsp red wine vinegar
juice of 1 small orange
25g large raisins
1 tbsp redcurrant jelly

Steps:

  • At least 24 hours before serving, mix the salt, pepper and herbs, except the thyme sprigs, in a large bowl. Add the duck legs and rub in the herby salt until well coated. Cover and leave overnight or up to 24 hours in the fridge.
  • Next day, wipe the salty mixture from the duck legs and place them in a single, tight-fitting layer in the base of a pan. Add the bay leaves from the bowl and pour over the goose fat. If it doesn't cover the duck, top up with the groundnut oil. Cook over the lowest possible heat for 2½ hours, so the fat barely bubbles. The duck skin should be creamy rather than golden once cooked. Transfer the legs to a bowl and strain in the fat, pushing the duck under until fully submerged. (The duck can now be chilled and refrigerated for up to 1 month.)
  • While the duck is cooking (or up to 2 days ahead of the meal), make the madeira gravy and cabbage. For the gravy, melt the butter in a small pan, add the shallots and cook for 6-8 minutes, stirring until golden. Stir in the flour and cook, stirring all the time, until the flour browns - take care not to let it burn. Whisk in the stock and continue whisking over the heat until slightly thickened. Add the madeira and cook for 2 minutes more. Strain through a sieve into a bowl. (The gravy can now be cooled and chilled for up to 2 days.)
  • For the cabbage, scoop 2 tbsp of the goose fat from the duck as it cooks (if making at another time use olive oil) and put into a medium pan. Add the shallots and cook, stirring, until softened. Tip in the juniper berries and cabbage and cook over a fairly high heat until the cabbage starts to soften. Stir in the vinegar, orange juice, raisins and redcurrant jelly. Cover and leave to cook for 15 minutes, stirring now and then until tender. (Cool and chill for up to 2 days if making ahead.)
  • On the day, preheat the oven to fan 180C/ conventional 200C/gas 6. 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. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. Meanwhile, reheat the cabbage and gravy in separate pans until piping hot.
  • To serve, put a generous spoonful of cabbage on serving plates and sit the duck legs on top. Spoon round the gravy and serve with the potatoes. For a green vegetable, quickly stir fry some sugar snaps.

Nutrition Facts : Calories 890 calories, Fat 64 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.17 milligram of sodium

More about "duck l orange with braised red cabbage recipes"

BRAISED DUCK LEG RECIPE, RED CABBAGE & APPLES - GREAT …
braised-duck-leg-recipe-red-cabbage-apples-great image
2015-06-02 Remove from the pan onto a small oven tray. To serve the duck, heat the grill and place the leg under the heat, skin side up until crispy. …
From greatbritishchefs.com
Servings 2
Estimated Reading Time 3 mins
Category Main


DUCK BREAST WITH BRAISED RED CABBAGE RECIPE | EAT …
duck-breast-with-braised-red-cabbage-recipe-eat image
2016-09-22 2. Preheat the oven to 180°C (approximately 350°F). 3. For the duck breasts: Rinse the duck, pat dry, score a diamond pattern in the skin …
From eatsmarter.com
Servings 4
Total Time 1 hr 10 mins
Category Side Dish


BRAISED DUCK LEGS WITH RED CABBAGE AND CARROT | SO …
braised-duck-legs-with-red-cabbage-and-carrot-so image
Add the carrot and chili. Cook and stir for 1 minute. You can drizzle a little more olive oil if feel like it. Add the cabbage, place rosemary sprigs into the pan, and season with salt and pepper. Cook and stir for 2-3 minutes, drizzle with lemon …
From sodelicious.recipes


DUCK A L'ORANGE - THE KITCHEN MAGPIE
duck-a-lorange-the-kitchen-magpie image
2020-08-25 Preheat your oven to 275 degrees. Sprinkle the sage and poultry seasoning over the apples and onions, then divide evenly. Place in the duck cavity. Place the ducks in a roaster with a lid, breast side up. Pour in one cup …
From thekitchenmagpie.com


DUCK BREAST A L'ORANGE WITH SAUCE BIGARADE - BETWEEN2KITCHENS
2020-12-15 Bring to a boil. Add the chicken jus and reduce the heat to a simmer once the sauce has boiled. Cook for another 10 minutes and strain. Add the blanched orange julienne to the sauce. Slice the duck breasts in half and garnish with the orange segments. Serve the sauce bigarade on the side.
From between2kitchens.com


BRAISED DUCK LEGS WITH RED CABBAGE AND SHERRY
Moisten with some of the duck stock and turn heat down to low. Cover and braise for 30 minutes. Remove the legs from the pan and set aside on a plate. Add the cabbage to the pan and season with salt to taste. Add the sherry and potato slices to the pan. Lay the duck legs on top and cover.
From canardsdulacbrome.com


DUCK CONFIT WITH BRAISED RED CABBAGE - OOH LA LOIRE
2021-01-22 Cook for 1 ½ hours, then remove from the oven and leave to cool in the fat. Chill (in the fat) for at least 24 hours or until needed. For the braised red cabbage, preheat the oven to 150c. Layer the cabbage, onions, apples, vinegar, sugar, spices, salt and pepper into a small casserole dish, dot with butter and cover with a well-fitting lid.
From oohlaloire.com


DUCK CONFIT RECIPE, WITH BRAISED RED CABBAGE - A PERFECT DINNER …
2021-05-18 Prick the skin of the duck legs with a fork or skewer and place skin-side down in the salt mixture, and fully submerge. Cover or transfer to …
From thelondoneconomic.com


CABBAGE AND DUCK RECIPES (31) - FOOD NEWS
Method Step 1 Heat the oven to 200ºC (gas mark 6). Heat a heavy frying pan with an ovenproof handle over a medium heat. When hot, add the duck …
From foodnewsnews.com


GRILLED DUCK BREAST WITH ORANGE, RED CABBAGE AND ROASTED SWEET …
2020-11-18 Add the red cabbage, orange zest, orange juice, orange chunks and ground cinnamon and deglaze with red wine. Place the sweet potatoes on the edge of the grid and close the lid of the EGG. Leave the red cabbage and sweet potatoes to cook uncovered for about 2 hours. Stir the red cabbage every 30 minutes, turning the potatoes at the same time.
From curiosaportugal.com


DUCK WITH RED CABBAGE RECIPE - FOOD NEWS
Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm. Preheat oven 190°C.
From foodnewsnews.com


ROAST DUCK WITH BRAISED CABBAGE RECIPE : SBS FOOD
Preheat oven to 210ºC. Rinse the duck and pat dry with kitchen paper. Remove any loose fat from inside the bird. Sprinkle the inside with a little salt. …
From sbs.com.au


DUCK L'ORANGE WITH BRAISED RED CABBAGE RECIPE - FOOD.COM
Aug 10, 2014 - This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food …
From pinterest.com


DUCK L'ORANGE WITH BRAISED RED CABBAGE RECIPE - FOOD.COM
Oct 25, 2014 - This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and ti…
From pinterest.com


ON DEMAND - DUCK à L’ORANGE WITH BRAISED CABBAGE - GK AT HOME
Treat yourself to a dish of love and care: we’re making duck à l’orange for two! Chef Gavin will break down the essential skills of this classic French dish, from the crispiest duck skin to the essential bittersweet glaze. - | / Save up to % Save % Save up to Save Sale Sold out In stock. Home. About. Classes & Products. On-Demand Classes Gift Cards. FAQ. Press. Contact. …
From gavinkaysen.com


RECIPE: YUMMY ROAST DUCK WITH BRAISED RED CABBAGE AND BREAD …
2022-06-19 Before you jump to Roast Duck with Braised Red Cabbage and Bread Sauce recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy. You already understand that, to achieve true health, your diet needs to be sensible and nutritious and you need to get a good amount of exercise.
From gettyrecipes.com


BOHEMIAN ROAST DUCK (PEčENá KACHNA) - COOK LIKE CZECHS | RECIPE ...
Dec 7, 2021 - Slow roasted duck with crispy skin counts as a festive dish in the Czech Republic. It is most often served with braised red cabbage and potato dumplings. Let's roast the duck according to this simple Czech recipe! The cleaned duck is only thoroughly salted and seasoned with caraway seeds, a typical Czech spice. Easy! T…
From pinterest.ca


DUCK WITH RED CABBAGE AND PICKLED CHERRIES RECIPE - GREAT BRITISH …
This incredible complex duck recipe from Ashley Palmer-Watts is just one of many examples of how much work goes into each dish on the menu at Dinner by Heston. Sous vide duck breasts are paired with duck hearts, pickled cherries and rainbow chard, with braised red cabbage and a red cabbage fluid gel.
From cdn1.greatbritishchefs.com


BRAISED RED CABBAGE OR CHOU ROUGE BRAISé - A CANADIAN FOODIE
2011-01-06 Dab butter over cabbage and stir to melt; cook, stirring, for 5 minutes. Add the two cloves to the pot along with the red wine and broth. Stir in the sugar, Spanish paprika, bay leaves and season with salt and pepper. Cook covered for 1 hour 15 min on low heat, stirring occasionally; adding more broth as needed.
From acanadianfoodie.com


BRAISED RED CABBAGE RECIPE
2022-06-30 Total Time: 1 hour 40 mins. Calories per Serving: 40. Ingredients. 1⁄2 medium red cabbage (approx 500g), shredded. 1 red onion, peeled and finely chopped
From msn.com


BEST DUCK CONFIT, BRAISED RED CABBAGE WITH APRICOTS AND RAISINS …
2013-12-30 A recipe for making the best Duck Confit, Braised Red Cabbage with Apricots and Raisins. ADVERTISEMENT. IN PARTNERSHIP WITH. dinner. Duck Confit, Braised Red Cabbage with Apricots and Raisins . by Food Network Canada. December 30, 2013. 3.6 (5 ratings) Rate this recipe YIELDS. 10 servings. A comforting meal featuring succulent duck …
From foodnetwork.ca


DUCK CONFIT RECIPE, CABBAGE & PEPPERCORN SAUCE | RECIPE | DUCK …
Aug 8, 2012 - This remarkable duck confit recipe from Andy Waters is a beautiful way to serve up fine Gressingham duck. Tart apples and red cabbage compliment the fine meat. Tart apples and red cabbage compliment the fine meat.
From pinterest.ca


CZECH BRAISED RED CABBAGE - COOK LIKE CZECHS
2021-08-15 Quick Instructions: Halve the head of red cabbage, cut out the tough stem and remove the top leaves. Chop the cleaned head roughly. In a saucepan, fry onions in the fat, add sugar, and leave to caramelize. Add cabbage, and season with salt, vinegar, and caraway seeds. Stir …
From cooklikeczechs.com


PAN-FRIED DUCK BREAST WITH BRAISED RED CABBAGE, FONDANT POTATO …
2020-12-10 Turn the oven up to 200°C/ 180°C fan/ gas 4. Place the duck breast-skin side up on a baking tray in the middle of the oven. Cook to 57°C for medium rare or 77°C for well done. Remove and leave to one side. Pop the frying pan on the stove top or …
From thermapen.co.uk


DUCK à L’ORANGE WITH BRAISED CABBAGE - GK AT HOME
We’ll braise a quick cabbage for a tasty wintry side that lets the duck be the star, and you’ll have a newfound confidence when preparing what can be an intimidating main course. This recipe serves two. Skills you'll learn: searing, basting, braising, cooking with duck, preparing a gastrique. You will receive the recipe and on-demand video ...
From gavinkaysen.com


ORANGE BRAISED RED CABBAGE - 84TH&3RD
2011-05-29 Saute onion, garlic and thyme in a bit of olive oil until just soft. Stir through cabbage and saute for 2 minutes on medium low heat. Add orange juice, water and vinegar, cover and simmer on low for 10 minutes. Uncover and simmer for a further 10 minutes, stirring occasionally – keep an eye on the pan and add a bit more water if it looks dry.
From 84thand3rd.com


HONEY-ROASTED DUCK WITH RED CABBAGE - RTE.IE
2015-11-19 Ingredients. 1 whole duck (about 1.8kg/4lb) 3 sprigs of thyme and 1 tbsp chopped thyme; sea salt and freshly ground black pepper; 2 tblsp honey; 15 g (1/2oz) plain flour
From rte.ie


DUCK WITH RED CABBAGE RECIPE - COOKITSIMPLY.COM
2021-11-04 Rub the inside of the duck with a mixture of salt and pepper. Wash the apples and figs thoroughly and wipe them dry. Peel, quarter, core and thickly slice the apples. Cut the stalks off the figs and dice. Season the apple and figs with the curry powder and salt and pepper and use the mixture to stuff the duck, together with the butter.
From cookitsimply.com


BRAISED RED CABBAGE - EASY PEASY FOODIE
2015-12-08 Mix together the ground spices and brown sugar in a bowl. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Arrange about a quarter of the cabbage at the bottom of a large casserole dish. Sprinkle over about a third of the onions, a third of the apple, a third of the garlic and a third of the sugar and spice mix.
From easypeasyfoodie.com


RECIPE DETAIL PAGE | LCBO
2. Heat butter and oil over medium-high heat in a Dutch oven or other large heavy pot. Add sliced onion and sauté until softened, about 2 minutes. Add red cabbage and sauté until coated with oil. Season with salt and pepper to taste, and then add the bay leaf, cloves and allspice. 3. Pour in red wine, red wine vinegar and sprinkle in sugar ...
From lcbo.com


422 DUCK MEAT ORANGE RED CABBAGE STOCK PHOTOS
Prices and download plans . Sign in Sign up for FREE Prices and download plans
From dreamstime.com


DUCK BREASTS WITH ORANGE-SPICED RED CABBAGE RECIPE | EAT …
The Duck Breasts with Orange-Spiced Red Cabbage recipe out of our category Duck! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


ROAST DUCK WITH LENTILS, RED CABBAGE AND MASHED POTATO
Instructions. First make the red cabbage. You can find the instructions here. When the red cabbage has 1 hour 20 minutes left to cook, preheat your other oven to 220C / 200C fan / gas mark 7 / 425F. Stab the duck legs all over using a fork or a sharp knife and sprinkle the duck with salt and pepper. Rub the salt and pepper all over the duck legs.
From easypeasyfoodie.com


SLOW ROASTED DUCK AND POTATOES + BRAISED RED CABBAGE
2021-10-30 Heat 2 tablespoons of duck fat in a large pot over medium heat and add the red onion. Cook for 3 minutes. Add the red cabbage and continue cooking another 3 minutes. Pour in the red wine and apple cider vinegar. Add the diced apple, brown sugar, cloves and salt. Stir to …
From whiskedawaykitchen.com


DUCK CONFIT WITH BRAISED RED CABBAGE | BRAISED RED CABBAGE, …
Jul 18, 2019 - This Pin was discovered by Ungureanu Viorel. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #dinner-party     #wild-game     #meat     #duck     #duck-breasts

Related Search