Sunday Dinner

Learn how to do Sunday Dinner for your friends and family. this revenue from Sunday Dinner it is delicious

Make Sunday Dinner

This wonderful roast duck recipe is perfect for a Sunday Dinner type of meal with family and friends gathered around.  Spiced red cabbage adds a warming effect to the dish. The glazed duck would make a flavorful roast dinner or meal to mark a special occasion. Serve this roasted and glazed duck with your choice of vegetables, or garnish with apple chutney, toasted almonds and rosemary.  

Roasted and Glazed Duck with Spiced Red Cabbage and Cranberries

Serves 2

Total time:  60 minutes

Ingredients

Roast Duck

1 duck crown, (butchered duck without legs or whole breast)

2 tbsp of olive oil

The Glaze

2 tbsp of Cointreau

1/2 cup of orange juice

1 tbsp of granulated sugar

Spiced Red Cabbage

1 pinch of nutmeg, grated

2 tbsp of brown sugar (light or dark, your choice)

1/2 cup of red wine

1/4 cup of red wine vinegar

1 tbsp of redcurrant jelly

1 red chilli, finely chopped

2 tsp of fresh ginger, grated

4 juniper berries, crushed

1 bay leaf*

1/2 cinnamon stick*

2 cloves

1 lemon, juice and zest

1 garlic clove*

1/2 red cabbage, finely sliced

8 oz of cranberries, fresh

1 sprig of fresh rosemary

Preparation

Duck

Preheat the oven to 375°F.

In a hot pan add the olive oil and brown the duck on all sides, until evenly golden. Once browned, place the duck in a roasting pan and cook for 35 minutes. If roasting a whole duck allow 20 to 25 minutes per pounds and 15-20 minutes resting time.

The Cabbage

Heat the nutmeg, brown sugar, red wine, red wine vinegar, chili, redcurrant jelly, ginger, juniper berries, bay leaf, cinnamon stick, cloves, lemon juice, lemon zest and garlic in a large pan.

Once the mixture is simmering, add the red cabbage and slowly cook for around 20 minutes. Add the cranberries and cook for a further 10 minutes until the cabbage is cooked and nicely glazed (at this point there should be very little liquid left).

Remove the cinnamon stick, cloves, garlic and bay leaf and keep the cabbage warm until ready to serve.

The Glaze

In a separate saucepan, heat the Cointreau, orange juice and sugar and bring to the boil. Reduce slowly to form a syrup like consistency and remove from the heat.

Remove the duck from the oven and brush the Cointreau glaze all over the duck. Let the duck rest for 10 minutes. Do not turn the oven off.

To finish, place the duck back in the oven and glaze for a further 5 minutes. 

Plating/Presentation

Spoon some of the cabbage onto the middle of each plate and top with thinly cut slices of the duck,

Serve with carrots, parsnips, brussels sprouts or green beans and roasted potatoes

*  You may want to place the cinnamon stick, bay leaf and garlic in some cheese cloth forming a purse tied up at the top for ease of removal from the glaze.

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