Roast duck with braised red cabbage and crisp spiced jerusalem artichokes

Method

1. Place the duck, breast side down, in a large saucepan. Cover with boiling water.

2. Add the bay leaf, garlic bulb and herbs. Bring to the boil and simmer for 20 minutes

3. Remove from the heat and strain the liquid into a separate pan.

4. Preheat the oven to 200C/gas 6.


5. Put the duck on a chopping board and stuff the cavity with the bay leaf, garlic and herbs from the poaching liquor. Season with salt and pepper.

6. To make the duck stock, add the wine to the poaching liquor and simmer for 5-6 minutes, or until reduced by half. Set aside.

7. Brush the duck's skin with the olive oil and put on a trivet in a roasting tray. Place on the lowest shelf of the oven and roast for 20 minutes.

8. Reduce the heat to 180C/gas 4 and continue to cook for a further 30 minutes. Remove from the oven and leave to rest.

9. For the artichokes and potatoes, blanche the potatoes for 10 minutes in salted water. Remove from the pan, drain and leave to dry in a colander.

10. Cook the artichokes for 4 minutes in boiling salted water. Drain and add to the potatoes.

11. Mix the semolina and spices together. Toss the potatoes and artichokes in olive oil and coat in the spice mix.

12. Heat the duck fat in a roasting tin and add the potatoes and artichokes.

13. Roast with the duck for 40 minutes.

14. Meanwhile, for the red cabbage, heat the oil in a saucepan and add the pancetta, shallots and garlic.

15. Stir in half of the salt.

16. Cook for 5 minutes over a high heat. Add the cabbage and pepper and cook for 3 minutes.

17. Stir in the sugar and cook for a further 2 minutes.

18. Add the wine, vinegar and apples.

19. Stir in the bay leaves, orange zest and juice and remaining salt. Cover and cook gently for 20 minutes.

20. Once the duck is cooked, pour away the duck fat from the roasting tin and place it on the hob over a low flame.

21. Remove the herbs and garlic from the cavity of the duck and add to the pan along with the flour. Cook for about 3 minutes.

22. Stir in the reserved duck stock and cook for 4-5 minutes, until thickened; strain.

23. Carve the duck and serve with the vegetables and gravy.
1. Place the duck, breast side down, in a large saucepan. Cover with boiling water.

2. Add the bay leaf, garlic bulb and herbs. Bring to the boil and simmer for 20 minutes

3. Remove from the heat and strain the liquid into a separate pan.

4. Preheat the oven to 200C/gas 6.


5. Put the duck on a chopping board and stuff the cavity with the bay leaf, garlic and herbs from the poaching liquor. Season with salt and pepper.

6. To make the duck stock, add the wine to the poaching liquor and simmer for 5-6 minutes, or until reduced by half. Set aside.

7. Brush the duck's skin with the olive oil and put on a trivet in a roasting tray. Place on the lowest shelf of the oven and roast for 20 minutes.

8. Reduce the heat to 180C/gas 4 and continue to cook for a further 30 minutes. Remove from the oven and leave to rest.

9. For the artichokes and potatoes, blanche the potatoes for 10 minutes in salted water. Remove from the pan, drain and leave to dry in a colander.

10. Cook the artichokes for 4 minutes in boiling salted water. Drain and add to the potatoes.

11. Mix the semolina and spices together. Toss the potatoes and artichokes in olive oil and coat in the spice mix.

12. Heat the duck fat in a roasting tin and add the potatoes and artichokes.

13. Roast with the duck for 40 minutes.

14. Meanwhile, for the red cabbage, heat the oil in a saucepan and add the pancetta, shallots and garlic.

15. Stir in half of the salt.

16. Cook for 5 minutes over a high heat. Add the cabbage and pepper and cook for 3 minutes.

17. Stir in the sugar and cook for a further 2 minutes.

18. Add the wine, vinegar and apples.

19. Stir in the bay leaves, orange zest and juice and remaining salt. Cover and cook gently for 20 minutes.

20. Once the duck is cooked, pour away the duck fat from the roasting tin and place it on the hob over a low flame.

21. Remove the herbs and garlic from the cavity of the duck and add to the pan along with the flour. Cook for about 3 minutes.

22. Stir in the reserved duck stock and cook for 4-5 minutes, until thickened; strain.

23. Carve the duck and serve with the vegetables and gravy.

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Ingredients

For the red cabbage

4 tbsp Olive oil
125g pancetta lardons
8 small Shallots, finely sliced
4 garlic cloves, chopped
1 tsp sea salt
1/2 Red cabbage, finely sliced
1 red pepper, cut into strips
5 tsp Sugar
80ml Red wine
2 tbsp red wine vinegar
2 tbsp sherry vinegar
4 small green apples, peeled cored and grated
3 Bay leaves
2 Oranges, juice and zest

For the duck

1 large Gressingham duck
1 bay leaf
1 bulb Garlic
bunch Rosemary
bunch Thyme
sea salt
1 tbsp Olive oil
175ml Red wine
1 tbsp plain flour

For the potatoes and artichokes

500g new potatoes, halved
500g Jerusalem artichokes, peeled and halved
50g Semolina
1/2 tsp garlic salt
1/2 tsp hot chilli powder
1/2 tsp ground cumin
1 tbsp duck fat

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