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Roast duck

You'll need

  Roast duck 1 (about 2.2kg) duck 1 onion, quartered 1 bunch sage 600 gm desiree potatoes, peeled and halved   Sautéed cabbage 50 gm butter 1 red onion, thinly sliced ¼ tsp caraway seeds ¼ savoy cabbage, cored and thickly sliced 125 ml (½ cup) apple juice   Cider apple sauce 500 ml (2 cups) dry apple cider (see note) 1 tbsp cider vinegar 1 tbsp brown sugar 30 gm cold butter, cubed


  • 01
  • Preheat oven to 180C. Rinse duck inside and out with cold running water and pat dry with absorbent paper. Place on a wire rack placed in a roasting pan. Using a skewer prick duck breast all over, piercing skin. Season skin and cavity with sea salt and freshly ground black pepper, then place onion and sage into cavity.
  • 02
  • Roast duck for 30 minutes, add potatoes, turning to coat in rendered duck fat, then continue to cook for 30 minutes. Reduce heat to 150C and cook for another 1½ hours or until golden and skin is crisp.
  • 03
  • For sautéed cabbage, heat butter in a large frying pan until foamy, add onion and caraway seeds and cook over low-medium heat for 5 minutes or until soft. Add cabbage, increase heat to medium-high and sauté for 5 minutes or until wilted, add apple juice and cook for 2-3 minutes or until cabbage is tender, season to taste.
  • 04
  • For cider apple sauce, reduce apple cider in a saucepan over high heat for 8 minutes or until reduced to about ¼ cup, add vinegar and sugar and simmer for 2 minutes. Whisk in cold butter a piece at a time to thicken and season to taste.
  • 05
  • Carve duck and serve with potatoes and cabbage, drizzled with cider apple sauce.

Note Use alcoholic dry apple cider, available from most liquor stores.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Farmhouse cider.

Featured in

Aug 2007

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