Pot-roasted Duck with Port & Prunes, with Red Cabbage and Smoked Pancetta
This is a great winter dish and seems to be a crowd pleaser. You get a great sauce from the port and prunes, which would be delicious over mash potato or just about any veg. Here it's done with smokey Red Cabbage. It works a treat. Like most of the recipes here, it's extremely easy and stress free cooking. Jointing the duck is straightforward after a few goes, but you if don't know how to do it, a butcher will joint it for you in minutes. It comes from a Nigel Slater recipe, published in the Observer Food Monthly magazine. I'm adding it here as a reminder to myself to cook this again soon & so I can recycle the mag, it's looking pretty tatty & food splattered. 2 whole ducks, jointed 2-4tbs duck fat 500g prunes 500ml port 500ml chicken stock 400g smoked Pancetta 1 large red cabbage 4tbs sherry vinegar Serves 8 Cooking time: 40-60mins First up, put the prunes in a bowl with all the port and leave to soak for 30mins. In a casserole dis...