PICKLED DUCK WITH MUSTARD SAUCE AND RED CABBAGE
Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
- Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
- Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
- To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
- Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
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