Cured Duck With Braised Red Cabbage And Asparagus Food

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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.

DUCK WITH RED CABBAGE & MADEIRA GRAVY



Duck with red cabbage & madeira gravy image

A decadent duck dish slow-cooked French-style in goose fat to make it mouth-wateringly tender

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time P1D

Number Of Ingredients 19

25g sea salt flakes
2 tsp crushed black peppercorns
4 fresh bay leaves
1 tsp fresh thyme leaves plus 2-4 sprigs
2 large or 4 small ducks legs (550g/1lb 4oz total weight)
340g can goose fat
300ml/½pint groundnut oil
generous knob of butter
2 shallots , finely chopped
1 tsp plain flour
300g tub fresh chicken stock
2 tbsp madeira
4 shallots , peeled and halved
5 juniper berries , finely chopped
400g red cabbage , finely shredded
2 tbsp red wine vinegar
juice of 1 small orange
25g large raisins
1 tbsp redcurrant jelly

Steps:

  • At least 24 hours before serving, mix the salt, pepper and herbs, except the thyme sprigs, in a large bowl. Add the duck legs and rub in the herby salt until well coated. Cover and leave overnight or up to 24 hours in the fridge.
  • Next day, wipe the salty mixture from the duck legs and place them in a single, tight-fitting layer in the base of a pan. Add the bay leaves from the bowl and pour over the goose fat. If it doesn't cover the duck, top up with the groundnut oil. Cook over the lowest possible heat for 2½ hours, so the fat barely bubbles. The duck skin should be creamy rather than golden once cooked. Transfer the legs to a bowl and strain in the fat, pushing the duck under until fully submerged. (The duck can now be chilled and refrigerated for up to 1 month.)
  • While the duck is cooking (or up to 2 days ahead of the meal), make the madeira gravy and cabbage. For the gravy, melt the butter in a small pan, add the shallots and cook for 6-8 minutes, stirring until golden. Stir in the flour and cook, stirring all the time, until the flour browns - take care not to let it burn. Whisk in the stock and continue whisking over the heat until slightly thickened. Add the madeira and cook for 2 minutes more. Strain through a sieve into a bowl. (The gravy can now be cooled and chilled for up to 2 days.)
  • For the cabbage, scoop 2 tbsp of the goose fat from the duck as it cooks (if making at another time use olive oil) and put into a medium pan. Add the shallots and cook, stirring, until softened. Tip in the juniper berries and cabbage and cook over a fairly high heat until the cabbage starts to soften. Stir in the vinegar, orange juice, raisins and redcurrant jelly. Cover and leave to cook for 15 minutes, stirring now and then until tender. (Cool and chill for up to 2 days if making ahead.)
  • On the day, preheat the oven to fan 180C/ conventional 200C/gas 6. Remove the duck legs from the fat and wipe away any excess with kitchen paper. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. Meanwhile, reheat the cabbage and gravy in separate pans until piping hot.
  • To serve, put a generous spoonful of cabbage on serving plates and sit the duck legs on top. Spoon round the gravy and serve with the potatoes. For a green vegetable, quickly stir fry some sugar snaps.

Nutrition Facts : Calories 890 calories, Fat 64 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.17 milligram of sodium

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

4 slices bacon, thinly sliced
2 medium yellow onions, thinly sliced
1 cinnamon stick
2 bay leaves
4 teaspoons kosher salt
1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
1 Granny Smith apple, cored and cut into bite size pieces
2 to 3 cups low-sodium chicken broth
1/2 cup red wine vinegar
2 tablespoons sugar
1/2 teaspoon freshly ground black pepper

Steps:

  • Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
  • Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
  • Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

BRAISED DUCK WITH RED CURRY



Braised Duck with Red Curry image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

2 (5 pound) ducks
Salt and freshly ground black pepper
1/4 cup rendered duck fat or vegetable oil
16 medium shallots, thinly sliced
8 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup Thai red curry paste
5 cups brown duck stock or chicken stock
1/4 cup fish sauce
1 (14ounce) can coconut milk
3 tablespoons palm sugar or brown sugar
1/4 cup fresh lime juice
2 bunches cilantro, chopped, stems trimmed
2 limes, peeled and diced
1 bunch scallions, white and 1/2 the green part, trimmed, thinly sliced along diagonal

Steps:

  • Bone ducks and remove the skin. (You can ask a butcher to do this, reserving the carcass for stock making and skin for rendering.) Cut breasts in half, then into about 3 pieces across the width. Chop legs and thighs into about 4 pieces each. (Remember: You want to start with generous pieces of meat, since they will shrink when cooked. Don't worry about cleaning the tendons, since they will soften with long cooking.) Sprinkle meat with salt and pepper.
  • Heat rendered fat in a large, heavy bottomed Dutch oven over high heat. Brown duck on all sides, then transfer meat to a platter. Reduce heat to medium low and cook shallots until well browned, about 15 minutes. Add garlic and ginger, increase heat to medium high and cook about a minute, then add curry paste. Cook, stirring constantly, about 3 minutes. Return duck meat to pot along with brown duck stock and cook at a slow simmer, uncovered, until meat is tender, about 40 minutes.
  • With a slotted spoon, transfer meat to a platter and reserve in a warm place. Puree sauce in a blender and strain back into pot. Cook over high heat until liquid is reduced by one third. Stir in fish sauce, coconut milk, sugar, and lime juice, and remove from heat. Stir duck back into warm sauce. Ladle stew over Jasmine Rice. Garnish with remaining ingredients and serve immediately.

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.

PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES



Pan Fried Turkey Cutlets with Braised Red Cabbage and Roasted Oranges image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

6 turkey cutlets
¼ cup olive oil
Salt
Black pepper
1 head of red cabbage - thinly sliced
2 onions - thinly sliced
4 tbsps butter
4 tbsps sugar
2 cups red wine
½ cup red wine vinegar
¼ tsp corriander seeds
1/2 tsp freshly grated nutmeg
2 cinnamon sticks
½ tsp dried thyme
Juice of one lemon
½ tsp salt
Black pepper
3 oranges

Steps:

  • 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 12

1/4 cup peanut oil
1 medium red onion, sliced
1 cup brown sugar
2 Granny Smith apples, sliced
1/2 cup red wine vinegar
2 cups red wine
2 cups orange juice
1 cinnamon stick
3 teaspoons ginger powder
Salt and pepper
4 pounds red cabbage, cut into julienne
A few gold leaves for decoration (optional ? available at specialty stores)

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize.
  • Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes.
  • Add red cabbage and continue to cook for about 10 minutes on top of the stove.
  • Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.

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