Recipe Duck with spiced red wine sauce and braised cabbage : Practical and Delicious

Recipe Duck with spiced red wine sauce and braised cabbage : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Duck with spiced red wine sauce and braised cabbage. You are currently reading Recipe Duck with spiced red wine sauce and braised cabbage : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Duck with spiced red wine sauce and braised cabbage requires 15m, cook 1h 40m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Clink your glasses and celebrate over a gourmet plate of duck legs in rich red wine sauce.

Ingredients:

12 Ingredients

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  4 pontiac potatoes, peeled, cut into 2cm cubes
  
  
  


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  2 tbsp olive oil
  
  
  


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  1 bunch thyme sprigs
  
  
  


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  4 garlic cloves
  
  
  


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  4 x 240g duck legs*
  
  
  


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  1 red onion, halved, sliced
  
  
  


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  1/2 red cabbage (750g), finely shredded
  
  
  


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  2 tbsp brown sugar
  
  
  


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  8 dried juniper berries*
  
  
  


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  3 cups (750ml) dry red wine
  
  
  


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  250g jar spiced redcurrant jelly*
  
  
  


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  Chopped flat-leaf parsley, to garnish
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

2 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 200°C. Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain, rinse under cold water and dry well with paper towel. Toss in 1 tablespoon of the oil. Lay thyme and garlic in a roasting pan, place duck on top and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, heat remaining tablespoon of oil in a large pan over medium heat. Cook onion for 3-4 minutes. Add cabbage, sugar, juniper berries and 350ml wine, then bring to the boil. Cover and simmer over low heat, stirring occasionally, for 35 minutes. Stir in 2 tablespoons of jelly. Place the remaining jelly and wine in a pan and simmer over medium heat for 4-5 minutes until reduced and syrupy. Divide the cabbage among plates top with the duck, then drizzle with the sauce. Serve with potatoes.
  
  
  

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