Name: Slow-cooked duck with cabbage and fennel
Prep time: 15 min
Cook time: 165 min
Total time: 180 min
Yield: 4
Ingredients: 1/2 small red cabbage (600g), cut into four wedges; 1 large leek (500g), chopped coarsely; 4 baby fennel bulbs (520g), trimmed,halved lengthways; 1 tablespoon fresh rosemary leaves; 2 clove garlic, sliced thinly; 1 cup (250ml) chicken stock; 1/3 cup (80ml) cider vinegar; 2 tablespoon redcurrant jelly; 4 duck marylands (1.2kg), trimmed; 1 tablespoon salt; Balsamic-roasted potatoes; 10 small potatoes (1kg), halved; 30 gram butter, melted; 2 tablespoon balsamic vinegar

Ingredients

1/2 small red cabbage (600g), cut into four wedges

1 large leek (500g), chopped coarsely

4 baby fennel bulbs (520g), trimmed,halved lengthways

1 tablespoon fresh rosemary leaves

2 clove garlic, sliced thinly

1 cup (250ml) chicken stock

1/3 cup (80ml) cider vinegar

2 tablespoon redcurrant jelly

4 duck marylands (1.2kg), trimmed

1 tablespoon salt

Balsamic-roasted potatoes

10 small potatoes (1kg), halved

30 gram butter, melted

2 tablespoon balsamic vinegar

Method

Preheat oven to 160°C (140°C fan-forced).

Combine cabbage, leek, fennel, rosemary, garlic, stock, vinegar and jelly in medium deep baking dish. Rub duck skin with salt; place duck, skin-side up, on cabbage mixture. Cook, uncovered, in oven, about 2¼ hours or until duck meat is tender and skin crisp.

To make balsamic-roasted potatoes; combine potatoes, butter and vinegar in medium baking dish. Roast, uncovered, alongside duck, about 1¼ hours or until potatoes are tender and browned lightly, brushing potatoes occasionally with vinegar mixture in dish.

Strain pan juices through muslin-lined sieve into medium saucepan; cover duck and cabbage mixture to keep warm. Skim fat from surface of pan juices; bring to the boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.

Serve duck with cabbage mixture and balsamic-roasted potatoes; drizzle with sauce.

Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze.
Note

Women's Weekly Food

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