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Duck with spiced red wine sauce and braised cabbage
Duck with spiced red wine sauce and braised cabbage
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Indulge in succulent duck legs with luxurious red wine sauce. Cheers to gourmet dining!
Ingredients:
  • 4 pontiac potatoes, peeled, cut into 2cm cubes
  • 1 bunch thyme sprigs
  • 4 garlic cloves
  • 4 x 240g duck legs*
  • 1 red onion, halved, sliced
  • 750g cabbage
  • 32.00 gm brown sugar
  • 8 dried juniper berries*
  • 750ml red wine
  • 250g jar spiced redcurrant jelly*
  • Chopped flat-leaf parsley, to garnish
Instructions:
  • Preheat the oven to 200°C. Boil the potato in salted water for 2 minutes, then drain and pat dry. Toss in 1 tablespoon of oil. Arrange thyme and garlic in a roasting pan, place duck on top, and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.
  • Heat the last tablespoon of oil in a large pan over medium heat. Sauté the onion for 3-4 minutes. Add cabbage, sugar, juniper berries, and 350ml wine. Bring to a boil, cover, and simmer over low heat for 35 minutes, stirring occasionally. Stir in 2 tablespoons of jelly. In a separate pan, combine the remaining jelly and wine, simmer over medium heat for 4-5 minutes until reduced and syrupy. Plate the cabbage, top with duck, and drizzle with the sauce. Serve with potatoes.

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