How to Prepare Super Quick Homemade Roast Duck with Braised Red Cabbage and Bread Sauce

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Steps to Prepare Award-winning Roast Duck with Braised Red Cabbage and Bread Sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Roast Duck with Braised Red Cabbage and Bread Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Duck with Braised Red Cabbage and Bread Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roast Duck with Braised Red Cabbage and Bread Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Roast Duck with Braised Red Cabbage and Bread Sauce estimated approx 150 mins.

To begin with this particular recipe, we must prepare a few components. You can have Roast Duck with Braised Red Cabbage and Bread Sauce using 25 ingredients and 11 steps. Here is how you cook that.

Roast duck is a bit small for a family Christmas dinner, but it makes the perfect choice if you're only cooking for two or three, or if you just want to enjoy some festive food ahead of 25 December. These dishes are full of warm Christmas spices and will make your house smell wonderful, the duck and cabbage are also perfect for putting in the oven and ignoring, so you can take the dog for a wet walk and come back to a lovely roast meal.

Ingredients and spices that need to be Take to make Roast Duck with Braised Red Cabbage and Bread Sauce:

1. 1 (2 kg) whole duck
2. 1/2 nutmeg
3. 1 orange
4. dried sage
5. olive oil
6. salt, white and black pepper
7. leftover mashed potato (optional)
8. 1 red cabbage, stem removed and sliced
9. 1 large red onion, peeled and sliced
10. 3 apples, peeled and roughly chopped
11. 1 clove garlic, peeled and thinly sliced
12. 1/4 nutmeg, grated
13. 1/2 tsp ground cinnamon
14. 1/2 tsp ground cloves
15. 2-3 tbsp soft brown sugar
16. 3 tbsp wine vinegar
17. 2 tbsp redcurrant or cranberry sauce
18. 600 ml whole milk
19. 50 g butter
20. 1 onion, peeled and cut in half
21. 6 cloves
22. 1 bayleaf
23. 100 g white breadcrumbs
24. 2 tbsp double cream (optional)
25. salt and white and black pepper

Instructions to make to make Roast Duck with Braised Red Cabbage and Bread Sauce

1. The duck and the cabbage take about the same amount of time, and after the first 20 minutes can cook in the same oven. They can also sit a while after being cooked, giving you time to make any accompanying vegetables (like duck-fat roasted potatoes and parsnips) and the bread sauce. So get organised before you begin cooking and prep in advance. Grate the orange zest and nutmeg and mix with a couple of teaspoons of dried sage. Preheat the oven to 220°C/Gas 7.
2. I had some leftover mashed potato from the day before, and a classic stuffing for roast duck is potato-based, so I thought I'd try it out, but it's completely optional. I mixed it with some dried sage and white pepper and pushed it into the duck's cavity, together with a peeled onion (also optional).
3. Rub a little olive oil over the duck and then sprinkle the nutmeg, orange and sage mixture over the top. Add lots of black pepper and salt. Place in the preheated oven.
4. Now put together the braised cabbage, if you're going to be around you can cook it on the stove top, or cook with the duck once the oven has been turned down. Prepare the cabbage, onion, apples and garlic, and in a small bowl mix together the nutmeg, cinnamon, cloves and brown sugar, together with some salt.
5. Layer a third of the cabbage in the pan or casserole, add a third of the onions, apple, garlic and sugar and spice mixture.
6. Repeat the layers until everything is used up, then pour in the wine vinegar (red or white). Dot the top with butter and cover with a tight fitting lid.
7. After 20 minutes in the oven at the high heat the duck will need to have some of the fat drained off into a heatproof bowl. Keep this for roast potatoes. Return the duck to the oven and cook on for another 10 minutes, then drain off the fat again if necessary. You can then add a glass of dry vermouth or white wine, or water if you want to, this stops the roasting pan burning and helps the meat juices collect for gravy.
8. Return the duck to the oven and reduce the heat to 180°C/Gas 4. Add the cabbage if you're cooking in the oven, or place the pan on a low heat on the stove top. In a small pan infuse the milk for the bread sauce together with the butter, onion, cloves, bayleaf and black and white pepper. Bring slowly to a simmer, then cover and remove from the heat.
9. Go for a walk for an hour and a half.
10. When the duck is golden and crispy, and the flesh on the thigh is tender when you pinch it, it's done. It can now sit and rest while you prepare your vegetables, and finish the bread sauce. Drain the milk into a clean pan and discard the onion and flavourings. Add the breadcrumbs to the milk and cook over a low heat, stirring from time to time, for 4–5 minutes, then cover and set aside.
11. Add the redcurrant or cranberry sauce to the red cabbage and check the seasoning. Make gravy with the meat juices if you wish. Stir in the cream to the bread sauce, transfer to a bowl and add a knob of butter. Serve the duck with the cabbage and bread sauce and vegetables.

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