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Duck With Braised Red Cabbage Recipe
|Butter||4 Ounce (125 Gram)|
|Onions||2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Red cabbage||1 Large, shredded|
|Cooking apples||2 Medium, peeled, cored and coarsely chopped|
|Onion||1 Small, studded with 4 cloves|
|Ground allspice||1 Teaspoon|
|Black pepper||To Taste|
|Dry red wine||10 Fluid Ounce (300 Milliliter)|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Duck||5 Pound (1 In Number)|
Serving size: Complete recipe
Calories 4506 Calories from Fat 944
% Daily Value*
Total Fat 108 g165.4%
Saturated Fat 59.4 g296.9%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 1558.9 mg65%
Total Carbohydrates 354 g117.9%
Dietary Fiber 80.6 g322.2%
Sugars 172.1 g
Protein 513 g1025.8%
Vitamin A 857.2% Vitamin C 2944.7%
Calcium 178.1% Iron 151.9%
*Based on a 2000 Calorie diet
Add the onions and garlic and fry until the onions are soft but not brown.
Stir in the cabbage, apples, clove-studded onion, allspice and salt and pepper to taste.
Simmer for 5 minutes, stirring occasionally to brown the cabbage evenly.
Stir in the wine and stock and bring to the boil.
Cover and braise in a warm over (170° C/325° F or Gas Mark 3) for 3 1/2 hours.
After the cabbage has been cooking for 1/2 hours, prepare the duck.
Prick the skin all over and rub the cavity with salt and pepper.
Truss the duck.
Melt the remaining butter in a frying pan.
Put the duck in 1 the pan and brown on all sides.
Transfer ii to a rack in a roasting tin and place in the oven.
Roast for 1 3/4 to 2 hours, or until the juices run clear when the thigh is pricked with a fork.
Transfer the duck to a warmed serving platter.
Arrange the braised cabbage around it and serve.