Confit Duck with Braised Red Cabbage, Orange Jus

Fri, 27 September 2024

Ingredients:

• 2 Duck leg 
• 2 jars Duck fat 
• A handfull Thyme/ Rosemary/ Garlic   
• Salt & cracked black pepper 
• 1 orange zested & juiced 
• 1 head Red cabbage  
• 1 handfull Pink peppercorn 
• 100ml Balsamic vinegar  
• Apple juice x 200ml 
• 200ml Orange juice
• 2 tbsp Caraway seeds/ cumin powder/ allspice/ cinnamon  
• 500ml Chicken stock  
• 200g Raisins/ apple chopped 

Duck Confit: 

• Trim the duck legs of any excess fat 
• Melt the duck fat jars gently in a bowl of boiling water 
• Add the garlic, thyme, orange zest, rosemary and add some pink peppercorns 
• Place the duck legs into the fat and cover with foil 
• Place in an oven for 2-2½ hours- about 160° or until the meat is very tender 
• Carefully remove from the fat and set aside- fat may be used again when cooled 

Red Cabbage:

• Prepare the cabbage by shredding and washing 
• Heat the oil add the onion stirring until just about tender, about three minutes.  
• Add 50ml tablespoons of the balsamic vinegar and cook 
• Add the raisins, then add the apples and stir for two to three minutes 
• Then stir in the spices, and season to taste.  
• Toss together & cover the pot, and cook over a low heat for one hour, stirring from time to time 
• Add freshly ground pepper, taste and adjust salt 

Orange Jus: 

• Reduce the chicken stock by ½ with some orange juice  
• Add some pink peppercorns  
• Add some gravy powder to thicken & set saide 

To plate:

• Place the braised cabbage onto the plate 
• Grill the duck leg to crisp up the skin 
• Add to the plate and spoon the jus around it