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Duck with lentils and red cabbage
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Prep Time:
100 minutes
Cook Time:
120 minutes
Total Time:
220 minutes
Indulge your Valentine with gourmet duck, lentil, and red cabbage dish this Valentine's Day.
Ingredients:
  • 250ml chicken stock
  • 3 small garlic cloves, peeled
  • 30.00 ml red wine vinegar
  • 45.50 gm extra virgin olive oil
  • 120g red cabbage, finely shredded
  • 1/4 small red onion, thinly sliced
  • 2.50 gm caster sugar
  • 1.20 gm sea salt
  • 70g lentils
  • 62.50 ml flat-leaf parsley leaves, coarsely chopped
  • 2 (about 200g each) duck marylands
  • 1 small leek, pale section only, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1/2 small brown onion, coarsely chopped
  • 8 dried juniper berries
  • 2 fresh or dried bay leaves
  • 8 black peppercorns
  • 2 thyme sprigs
  • 250ml cabernet sauvignon
Instructions:
  • Mince 1 garlic clove. Mix it with vinegar, 1 1/2 tablespoons of oil, cabbage, red onion, sugar, and sea salt in a bowl. Mix everything well and season with pepper. Let it sit for a while.
  • Boil lentils in a saucepan for 16-18 minutes until tender. Drain and add to cabbage mixture. Let it cool for 40 minutes, remove excess liquid, and mix in parsley.
  • Preheat oven to 180°C. Heat oil in a flameproof casserole pan over high heat. Season duck and brown skin-side down for 2-4 minutes. Flip and cook for 2 more minutes. Transfer duck to a plate. Add leek, carrot, onion, and garlic to the pan, cook for 4 minutes until browned. Return duck to pan, add stock, juniper berries, bay leaves, peppercorns, and thyme. Cook for 1 hour. Remove duck and cover with foil.
  • Pour the liquid into a bowl, allowing solids to remain behind. Chill in the fridge for 1 hour until fat solidifies on top. Skim off fat using a spoon and discard.
  • In a saucepan, let wine and the rest of the juniper berries mingle over high heat until boiling. Simmer for 8 minutes until the liquid reduces to 1/4 cup (60ml). Pour in 1 cup (250ml) of stock and reduce for 10-12 minutes until it reaches 1/3 cup (80ml). While the sauce thickens, warm the duck legs in the oven with the remaining stock for 10 minutes.
  • Divide the flavorful cabbage mixture onto individual serving plates and generously top with succulent duck and drizzle with a rich red wine sauce.

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