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A tasty duck recipe with citrus flavors served with fragrant braised red cabbage.
serves/makes:
ready in:
over 5 hrs
1 review
ingredients
1 orange
4 pounds duck, giblets removed
1 apple, diced
1 onion, diced
2 cloves garlic
3 bay leaves
1 sprig fresh thyme, chopped
1 sprig fresh thyme, whole
1 sprig fresh rosemary, chopped
1 sprig fresh rosemary, whole
2 tablespoons olive oil
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
Braised Red Cabbage
10 whole allspice
8 juniper berries
1 cinnamon stick
1 bay leaf
3 slices bacon, minced
2 medium yellow onions, thinly sliced
3 pounds red cabbage, cored and shredded
1 Granny Smith apple, cored and diced
1 1/2 cup chicken stock
1 1/2 cup apple juice
1/2 cup red wine vinegar
1 tablespoon sugar
4 teaspoons kosher salt
freshly ground black pepper
directions
Cut the orange in half, put the duck in a large bowl and squeeze the orange over the duck, then place the rind of the orange in the cavity of the duck along with the apple, onion, garlic, bay leaves and one whole sprig of each herb.
In a small bowl, mix together the chopped thyme, rosemary, olive oil, salt and pepper. Sprinkle mixture all over the duck. Cover the large bowl with plastic wrap and refrigerate overnight.
Preheat rotisserie to 350 degrees F. Place the duck on the spit. Cook duck for 1 hour and 15 minutes, or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.
To roast in the oven: Preheat the oven to 350 degrees F. Place the duck on a rack in a roasting pan and roast in the oven for 1 hour. Turn the temperature down to 300 degrees and cook for another hour, until crisp and tender. The duck is ready when the skin is crisp and the leg bones can be easily removed.
For the braised red cabbage: Tie the allspice, juniper berries, cinnamon stick and bay leaf in a cheese cloth pouch.
Heat a large pot, with a tight-fitting lid, over high heat. Add the bacon and cook, stirring, until crispy and its fat has rendered, about 3 minutes. Lower the heat to medium, and add the onion and the pouch of spices. Cook, covered, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes.
Raise the heat to medium-high. Add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, stock, apple juice, vinegar, sugar, and the salt. Season with pepper and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Season generously with pepper. Transfer to a serving dish and serve.
Recipe Source: Chef Anthony Spizale of the Rib Room, New Orleans.
added by
kitkat
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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Valerie REVIEW:
September 24, 2009This recipe takes a long time but it's worth it. Make sure to read all the way through before starting so you can time the cabbage with the duck. We roasted this in the oven since most home cooks don't have a rotisserie at their disposal. Our duck did take a little longer than called for in the oven roasting directions. And the skin didn't get very crispy so we turned the broiler on at the end. If you have an oven with a convection roast function, that may be the way to go with this recipe. The flavor of the duck was fantastic and since it was roasted until the skin was crisp a lot of the fat dripped off (if you aren't aware, duck can be very fatty). The cabbage was a great accompaniment. The warm spices really made this a great fall/winter meal.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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