The myriad flavours of this duck recipe from Andy Waters create a sensational dish. Beautifully braised Gressingham duck legs are combined with braised red cabbage, sweet caramelised apples and a green peppercorn sauce for a fantastic meal fit for any dinner party. Additional herbal tastes of rosemary and juniper also enhance this duck dish.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Start this duck recipe with the duck legs. Preheat the oven to 160˚C/gas mark 3. Remove the knuckle off the end of the drumstick and set aside until required
4 duck legs
Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly
2 large onions
1 cinnamon stick
5 bay leaves
1 sprig of rosemary
Add the duck legs and a healthy seasoning of salt and pepper. Cover with chicken stock and bring to the simmer. Place the pan in the oven for for 2-2 1/2 hours, or until the meat in very tender. Remove from the oven and allow to cool in the liquid
1.5ml of chicken stock
For the braised red cabbage, combine the vinegar and sugar in large pan and bring to a simmer. Reduce until it resembles a thin syrup consistency before adding the cabbage and onion. Sweat for 15 minutes
1 red cabbage
125ml of red wine vinegar
100g of brown sugar
1 large onion
Cover the cabbage with the red wine, adding the juniper berries, peppercorns and sage. Cook on low heat until the red wine has reduced down to a syrup and the cabbage is soft and tender. Season to taste with salt and set aside until required
1 tsp green peppercorns
750ml of red wine
1 tsp juniper berries
1 sprig of sage
For the duck sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required
500ml of beef stock
1/2 tsp green peppercorns
1 sprig of rosemary
100ml of cream
For the caramelised apples, add enough clarified butter to generously coat the base of a large frying pan. Place the pan on a medium heat and allow it come to temperature
1 knob of clarified butter
Add the apples to the pan and toss gently until you have an even golden brown colour all over. Add the apple juice in small amounts and reduce, tossing the apples as you go. Repeat until all the juice has been used and the apples have nice glaze. Remove from the pan onto a small oven tray
500ml of apple juice
2 Granny Smith apples
To serve the duck, heat the grill and place the leg under the heat, skin side up until crispy. Meanwhile, heat the cabbage, sauce and apples and when hot divide the cabbage between 4 plates. Place the duck on top, the apples and around and drizzle with sauce
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