Roast Duck With Braised Cabbage And Crispy Potatoes - cooking recipe

Ingredients

2 tbsp butter
1 None onion, diced
3 1/2 lbs red cabbage, trimmed and finely sliced
2 None cooking apples, peeled, cored and diced
1 cup apple juice
1 None cinnamon stick
4 None cloves
2 None duck breasts
2 tbsp sunflower oil
1 2/3 lbs potatoes, peeled and cut into wedges
2/3 cup red wine
1 2/3 cups chicken stock
6 tbsp balsamic vinegar
1 pinch sugar
1 tbsp cornstarch
4 None canned pear halves
3-4 tbsp cranberry sauce

Preparation

Heat the butter in a saucepan, add the onion and cook for 3-4 mins, stirring. Add the cabbage and apples and mix well. Stir in the apple juice, cinnamon, cloves and 1/2 cup water. Season, then cover and simmer for 50 mins -1 hour.
Preheat the oven to 325\u00b0F. Score the duck skin with a sharp knife and season all over. Heat a frying pan and place the duck, skin side down, into the pan to sear for 2-3 mins. Transfer the duck to a roasting pan, skin side up, and bake for 20-25 mins.
Heat 2 tbsp sunflower oil in a large frying pan, add the potatoes wedges and fry for 10-12 mins until golden and cooked through.
Remove the duck from the roasting pan and wrap in foil to rest. Deglaze the pan with red wine and place it over low heat. Pour in the stock, 2 tbsp vinegar and sugar and season. Mix the cornstarch with 2 tbsp water until smooth and mix into the gravy and simmer for 2-3 mins, stirring.
Mix 4 tbsp vinegar into the cabbage. Season and simmer for 3-4 mins.
Unwrap and slice the duck and place on 4 plates. Divide the cabbage and potatoes between the plates. Drizzle with gravy. Spoon a little cranberry sauce into the pear halves and use one on each plate as garnish.