Roast Duck With Prunes And Wine Braised Cabbage Recipes

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ROAST DUCK WITH PRUNES AND WINE-BRAISED CABBAGE



Roast Duck with Prunes and Wine-Braised Cabbage image

Provided by Torben Jensen

Categories     Fruit Juice     Duck     Fruit     Poultry     Vegetable     Braise     Roast     Christmas     Thanksgiving     Dried Fruit     Prune     Apple     Red Wine     Winter     Cabbage     Christmas Eve     Party     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup (1/2 stick) butter
6 cups thinly sliced red cabbage (from half of large head)
3 cups blackberry-cranberry juice
1 3/4 cups dry red wine
1/2 cup red wine vinegar
1/4 cup sugar
1/2 orange, sliced
1 cinnamon stick
1 5 1/4-pound duck
26 large prunes, pitted
1 Granny Smith apple, halved, cored, sliced

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with salt and pepper. (Cabbage can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and chill.)
  • Preheat oven to 450°F. Place duck on rack in roasting pan. Place 10 prunes and apple in duck cavity. Sprinkle duck with salt and pepper. Roast duck 25 minutes. Reduce oven temperature to 350°F. Continue roasting until meat thermometer inserted into thickest part of thigh registers 160°F, about 1 hour 15 minutes.
  • Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan. Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
  • Transfer duck to platter. Tent with foil to keep warm. Pour off fat from pan. Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits. Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
  • Bring cabbage to simmer, tossing occasionally. Slice duck; arrange on plates. Spoon prune sauce over. Serve cabbage alongside.

ROAST DUCK WITH APPLES AND PRUNES



Roast Duck with Apples and Prunes image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

1 (5-pound) duck
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 yellow onion, chopped
2 celery stalks, chopped
1/2 teaspoon celery seed
1 cup pitted prunes, halved
3 Golden Delicious apples, peeled, cored and cut in wedges
8 fresh sage leaves
1 pint dried rye bread cubes, crusts off
1/2 lemon, juiced
1/2 cup heavy cream
2 tablespoons all-purpose flour
1 cup fruity red wine, such as Pinot Noir
2 cups chicken stock

Steps:

  • Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper.
  • To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat.
  • Preheat the oven to 375 degrees F.
  • Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it's the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh.
  • Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of tablespoons of the duck fat into a container and reserve.
  • For the gravy: Place the roasting pan, with the couple of tablespoons of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

CURED DUCK WITH BRAISED RED CABBAGE AND ASPARAGUS



Cured Duck with Braised Red Cabbage and Asparagus image

Provided by Food Network

Categories     main-dish

Time P1DT4h35m

Yield 2 servings

Number Of Ingredients 16

1 whole duck, backbone and wing joints removed, cut in half through breast plate
4 cups sugar
4 cups salt
1 tablespoon garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 head purple cabbage
3 jalapeno peppers, minced
1/2 cup red wine vinegar
1 tablespoon dry mustard
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery salt
1/2 cup water
12 spears asparagus, cut on the bias in 2-inch pieces
1 sprig rosemary

Steps:

  • Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly. Refrigerate for 24 hours. Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease. Let duck cool, de-bone and julienne meat. Thinly slice the cabbage. In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water. Bring to a simmer, turning and stirring often for 20 minutes.
  • Blanch the asparagus in boiling water until tender and immediately shock in ice water bath. Reheat the duck, cabbage and asparagus and plate. Garnish with rosemary and sprig.

ONE-PAN DUCK WITH SAVOY CABBAGE



One-pan duck with Savoy cabbage image

Duck breast is perfect for entertaining - it's easy to cook, readily available, yet not something you eat every day

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

2 duck breasts
1 tsp black peppercorns , crushed
600g cooked new potato , thickly sliced
bunch flat-leaf parsley , roughly chopped
1 garlic clove , finely chopped
6 rashers smoked streaky bacon , chopped
1 Savoy cabbage , trimmed, quartered, cored and finely sliced
1 tbsp balsamic vinegar
2 tbsp olive oil

Steps:

  • Lightly score the skin of the duck breasts, then generously season with the peppercorns and a sprinkling of salt. Lay the duck breasts, skin-side down, in a non-stick sauté pan, then place over a low heat. Leave the duck for 15 mins to brown and release its fat, then flip over onto the flesh side for 5 mins.
  • Remove the duck from the pan, then turn up the heat. Add the potatoes to the pan, fry until brown and crisp, then scatter over the parsley and garlic. Scoop out with a slotted spoon onto a plate, then season with salt.
  • Keep the pan on the heat. Fry the bacon until crisp, then add the cabbage. Cook for 1 min, add a splash of water, then fry for 2 mins, just until the cabbage is wilted. While the cabbage is cooking, whisk any juices from the duck with the vinegar and olive oil. To serve, carve the duck breast into slices. Fan out on large dinner plates, spoon a neat bundle of cabbage on one side, then pile a serving of potatoes on the other. Drizzle over the dressing and serve.

Nutrition Facts : Calories 504 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.16 milligram of sodium

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