Cured Duck With Braised Red Cabbage And Asparagus Recipes

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BALSAMIC-BRAISED RED CABBAGE



Balsamic-Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons butter
Salt and pepper
1 small onion, thinly sliced
1/2 cup cider vinegar
1 granny smith apple, peeled, cored and chopped
1 cup water
1 small head red cabbage, finely shredded
1 tablespoon brown sugar

Steps:

  • Melt butter in heavy pot over medium heat. Add onion and cook for 3 minutes. Add apple and cook for 2 minutes. Add in cabbage and stir to coat. Season and add vinegar, water and brown sugar. Bring to a simmer and cover. Reduce heat to medium and cook for 15-20 minutes until cabbage is tender. Add more water if necessary. Serve hot.

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon butter
1 red cabbage, sliced 1/4 inches thick
Salt and freshly ground black pepper
1/2 red onion, sliced
2 sweet apples, quartered and sliced thin
6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
1/3 cup red wine
1/3 cup red wine vinegar
1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

Steps:

  • Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
  • Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
  • Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

DUCK L'ORANGE WITH BRAISED RED CABBAGE



Duck L'orange With Braised Red Cabbage image

This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :) http://www.mykitchenrules.com.au

Provided by mickeydownunder

Categories     Duck Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 20

4 duck breasts
1 teaspoon Chinese five spice powder
1/2 head red cabbage
60 ml water
2 tablespoons caster sugar
3 cm orange rind
1 bay leaf
1/2 teaspoon ground cinnamon
1 tablespoon red wine vinegar
1 teaspoon mustard seeds
sea salt and pepper
375 ml orange juice
375 chicken stock
1/2 cinnamon stick
1 star anise
2 garlic cloves
2 tablespoons honey
2 tablespoons Grand Marnier
100 g butter
california navel orange section

Steps:

  • Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
  • Preheat oven 190°C.
  • Score duck breasts by making a criss-cross pattern on the skin only.
  • NOTE: Do not pierce the meat.
  • Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
  • Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
  • In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
  • To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
  • To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
  • NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
  • NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
  • NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

Nutrition Facts : Calories 803.1, Fat 46.8, SaturatedFat 19.9, Cholesterol 379.8, Sodium 375.1, Carbohydrate 34, Fiber 2.7, Sugar 27.4, Protein 61.5

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