Roast duck
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Serves
4
Cooking Time
Prep time 20 mins, cook 2 hours
| Roast duck |
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1 (about 2.2kg)
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duck
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1
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onion, quartered
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1 bunch
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sage
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600 gm
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desiree potatoes, peeled and halved
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| Sautéed cabbage |
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50 gm
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butter
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1
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red onion, thinly sliced
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¼ tsp
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caraway seeds
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¼
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savoy cabbage, cored and thickly sliced
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125 ml (½ cup)
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apple juice
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| Cider apple sauce |
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500 ml (2 cups)
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dry apple cider (see note)
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1 tbsp
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cider vinegar
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1 tbsp
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brown sugar
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30 gm
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cold butter, cubed
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1
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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.
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2
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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.
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3
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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.
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4
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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.
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5
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Carve duck and serve with potatoes and cabbage, drizzled with cider apple sauce.
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Note Use alcoholic dry apple cider, available from most liquor stores.
Drink Suggestion Farmhouse cider.
RECIPE Rodney Dunn
PHOTOGRAPHY Chris Chen
STYLING Lynsey Fryers
DRINK SUGGESTION Max Allen