Roast duck with braised cabbage recipe
- Cuisine: German
Brigitte uses a Bendele Farm organic duck from South East Queensland, which is a Pekin/Aylesbury breed. The meat has a beautifully sweet and earthy flavour, with a texture that is tender yet pleasantly resilient to the bite.
1 whole duck, approx. 1.8 kg
1 sweet apple (Golden Delicious or Jonathan), quartered
1 bay leaf
Pepper, freshly ground
For the cabbage
½ Savoy cabbage
2 tablespoons butter
I onion, peeled and sliced
80g speck or streaky bacon, cut in small cubes
Salt and pepper
Pre-heat oven to 210C.
Rinse the duck and pat dry with kitchen paper. Remove any loose fat from inside the bird. Sprinkle the inside with a little salt.
Place quartered sections of apple, a fresh bay leaf, a few juniper berries and some peppercorns inside the cavity.
Season the duck all over with flaked salt and freshly ground pepper.
Drizzle with a little olive oil and place in a roasting pan.
Cook for 20 minutes then reduce the temperature to 190C and continue to cook for another 55 minutes. The duck should be golden brown with crispy skin – if not, cook for another 10 minutes. Remove duck from oven and allow to rest for 10 minutes in a warm place before serving.
For the cabbage
Remove the outside leaves from the cabbage Finely slice the cabbage.
Heat a heavy based pan, add the butter and when it starts to foam add onion and speck. Cook until the onions are soft and golden.
Add sliced cabbage but do not stir, turn the heat to medium and allow the cabbage to slowly cook for five minutes, then stir and season with salt and pepper. Continue to cook for 5 -10 minutes or until the cabbage has just softened. The key is to not overcook the cabbage and to keep the colour green.
Wash some kipfler potatoes and boil in salted water until soft when pierced with a knife then drain. When cool enough to handle remove skin.
When the duck is removed from the oven you will have some delicious duck fat on the bottom, pour a few tablespoons of this into a frying pan. When hot, fry the potatoes until golden brown and season with a little salt and pepper.
Carve the duck and serve with browned potatoes and braised cabbage.
As a garnish, Brigitte adds some of Annie Smithers’s pickled Morello cherries, which are spicy and piquant and make a delicious accompaniment to the duck. An alternative would be fruit chutney or perhaps a pickled fruit such as quince or plum.
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