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 dish, brown the duck pieces, a few at a time, in some of the duck fat, then put in a bowl to catch any juices.
When all the pieces are nicely browned, tip away the fat from the pan and return to the heat with the port & prunes. Stir it around to scrape up the tasty burnt bits at the bottom of the pan. Bubble off the alcohol for a minute then add back in the duck pieces & stock. Bring to the boil again, then put a lid on, lower the heat to keep it at a low bubble, and cook for 40mins.
Check a piece at the end of this time, leave for another 5mins if you're not sure, but it should be good go.
For the cabbage, cut the pancetta into small cubes and fry until golden in a large pan. Shred the cabbage into the pan and stir through for a few minutes, then add the vinegar, put a lid on it, and lower the heat. Simmer for 15minutes and serve.
Last weekend just through greed, I also added a large tray of crispy roasted potatoes with bay leaves, cooked in the leftover duck fat.
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 dish, brown the duck pieces, a few at a time, in some of the duck fat, then put in a bowl to catch any juices.
When all the pieces are nicely browned, tip away the fat from the pan and return to the heat with the port & prunes. Stir it around to scrape up the tasty burnt bits at the bottom of the pan. Bubble off the alcohol for a minute then add back in the duck pieces & stock. Bring to the boil again, then put a lid on, lower the heat to keep it at a low bubble, and cook for 40mins.
Check a piece at the end of this time, leave for another 5mins if you're not sure, but it should be good go.
For the cabbage, cut the pancetta into small cubes and fry until golden in a large pan. Shred the cabbage into the pan and stir through for a few minutes, then add the vinegar, put a lid on it, and lower the heat. Simmer for 15minutes and serve.
Last weekend just through greed, I also added a large tray of crispy roasted potatoes with bay leaves, cooked in the leftover duck fat.
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