Roasted Organic Duck with Valencia orange and Cinnamon quills. W/ Sweet and Sour braised red cabbage
Roasted Organic Duck with Valencia orange and Cinnamon quills.
W/ Sweet and Sour braised red cabbage
1 size 20 whole organic duck
1 Valencia Orange – flesh only
2 cinnamon quills
2 shots of Cointreau or Grand Manier
2 tablespoons of olive oil
Sea salt- 3 teaspoons
Freshly ground pepper
1 small whole red cabbage or ½ a large shredded
½ cup of water
2 Granny Smith apples peeled and grated
Juice of 2 lemons
100gm of butter
4 tbs of brown sugar
2 tbs of plain flour
Salt & pepper to taste
4 Large Potato’s thinly sliced using a mandolin
280 ml of pouring cream
Nutmeg for sprinkling
4 Tablespoons of finely grated Parmesan
Salt & pepper for seasoning
Commence this meal by placing prepared duck into preheated oven.
Once the duck is in the oven, commence cabbage and follow with potato galette to ensure all stages are ready at the same time.
Pre heat oven to 200 degrees
Rub the skin of the duck with olive oil, then season the cavity and outside skin with salt and pepper.
Fill the cavity with Orange flesh, cinnamon and liquor.
Place duck into baking dish and roast for 2 hours.
Check every twenty minutes, and if duck gains too much color covers with foil.
Baste every twenty minutes. Once cooked, cover duck with baking paper, then foil and a clean tea towel. Allow resting for twenty minutes.
In a large heavy based saucepan add cabbage and half a cup of water. Cover and simmer for 40 minutes stirring occasionally.
After 40 minutes add grated apple, brown sugar, lemon juice and butter. Mix well to combine. Cover and simmer for another 40 minutes
Sprinkle in flour and stir to combine
Cook for a further ten minutes and check for seasoning.
Turn off, keep covered and allow resting for ten minutes before serving
Grease four 10cm flan tin with a removable base.
Place a layer of finely sliced potatoes and dollop a tablespoon of cream, a sprinkle of nutmeg and salt & pepper. Repeat process four times.
Spread the final tablespoon of cream on top and sprinkle with cheese. Cover with foil and place on a baking tray and cook for 20 minutes.
Remove foil and cook for another 20 minutes and the tart is golden brown on top.
Remove from the oven and allow standing for 10 minutes. Remove from tart tin.
Cut the duck into four pieces using poultry scissors.
Spoon the cabbage onto the plate and place the potato galatte on top.
Then position your duck on the potato galette & spoon over duck juice and serve.