Roasted and glazed Gressingham duck with spiced red cabbage and cranberries
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This is a fantastic roast duck recipe for the winter months, the spiced red cabbage adding to the warming effect of the dish. The glazed duck would make a flavoursome roast dinner, or a hearty meal to mark a special occasion. Serve this roasted and glazed duck with your choice of winter vegetables, or garnish with apple chutney, toasted almonds and rosemary.
Ingredients
Roast duck
- 1 duck crown
- 20ml of olive oil
Spiced red cabbage
- 25ml of Cointreau
- 100ml of orange juice
- 1 tbsp of granulated sugar
- 1 pinch of nutmeg , grated
- 20g of Demerara sugar
- 100ml of red wine
- 50ml of red wine vinegar
- 1 tbsp of redcurrant jelly
- 1 red chilli , finely chopped
- 10g of fresh ginger , grated
- 4 juniper berries , crushed
- 1 bay leaf
- 1/2 cinnamon stick
- 2 cloves
- 1 lemon , juice and zest
- 1 garlic clove
- 1/2 red cabbage , finely sliced
- 200g of cranberries , fresh
- 1 sprig of fresh rosemary
Method
1
Preheat the oven to 190°C/gas mark 5. In a hot pan add the olive oil and brown the duck on all sides, till evenly golden. Once browned, place the duck on an oven tray and cook for 35 minutes. If roasting a whole duck allow 40-45 minutes per kilo and 15-20 minutes resting time
- 1 duck crown
- 20ml of olive oil
2
Meanwhile, heat the nutmeg, demerara sugar, red wine, red wine vinegar, chili, redcurrant jelly, ginger, juniper berries, bay leaf, cinnamon stick, cloves, lemon juice, lemon zest and garlic in a large pan
- 1 pinch of nutmeg
- 20g of Demerara sugar
- 100ml of red wine
- 50ml of red wine vinegar
- 1 red chilli
- 1 red chilli
- 10g of fresh ginger
- 4 juniper berries
- 1 bay leaf
- 1/2 cinnamon stick
- 1 lemon
- 1 garlic clove
3
Once the mixture is simmering, add the red cabbage and slowly cook for around 20 minutes. Add the cranberries and cook for a further 10 minutes until the cabbage is cooked and nicely glazed (at this point there should be very little liquid left)
- 1/2 red cabbage
- 200g of cranberries
4
Remove the cinnamon stick, cloves, garlic and bay leaf and keep the cabbage warm until ready to serve
5
In a separate saucepan, heat the Cointreau, orange juice and sugar and bring to the boil. Reduce slowly to form a syrup like consistency and remove from the heat
- 25ml of Cointreau
- 100ml of orange juice
- 1 tbsp of granulated sugar
6
Remove the duck from the oven and brush the Cointreau glaze all over the duck. Leave to rest for 10 minutes. Do not turn the oven off
7
To finish, place the duck back in the oven and glaze for a further 5 minutes. Spoon some of the cabbage onto the middle of each plate and top with thinly cut slices of the duck
8
Serve with carrots, parsnips and sprouts or any winter vegetables of your choice
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Roasted and glazed Gressingham duck with spiced red cabbage and cranberries
