How to Make Crispy Duck with Cabbage

Whole duck fried in olive oil then baked in oven for extra crispy skin. Then paired with sauteed cabbage in cherry sauce.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 cups olive oil, plus 2 tablespoons
• 1 duck whole duck, about 4-5 pounds, skin-on and bone-in
• 1/2 stick butter
• 1/2 cup fresh or thawed frozen cherries
• 1/3 cup chicken stock
• 1 tablespoons red wine vinegar
• 1/4 cup red wine
• 3 cups Napa cabbage leaves, finely shredded
• Salt and pepper, to taste

1. Preheat oven to 375 degrees F.
   
   Over medium-low heat, pour 4 cups olive oil in a deep-sided frying pan. When oil is hot, carefully put in the duck with skin side down. Cook uncovered for about 10 minutes or until fat drips down the skin.
   
   Turn duck and cook for a additional 4 minutes.

2. Meanwhile, in a saucepan over medium heat, add butter to melt. Add chicken stock, vinegar, cherries and red wine. Bring everything to a simmer, uncovered. Simmer until sauce reduces, about 6 minutes. Set aside.

3. Transfer duck to the pan, then into the oven. For medium, roast for 18 minutes or cooked to your liking. Let duck cool in room temperature for 10 minutes.
   
   Discard the oil, grease/fat in the frying pan or reserve for other recipes. If keeping, use a covered container and put it in the fridge.

4. While duck is in the oven roasting, over medium heat, add 2 tablespoons olive oil in a frying pan. Once the oil is smoking, add cabbage and saute until it wilts, 4-6 minutes. Add salt and pepper to taste.

5. Spoon cherry sauce (made in Step 2) onto a plate. Place cabbage on top the sauce, then lay duck on the cabbage. Serve immediately.

[sonni57]

on 4/27/2009 I've never had the combination of duck and cabbage thanks for the interesting recipe I'll give it a try.