Roasted Duck with Sauerkraut & Red Wine Gravy Recipe
A sumptuous feast featuring tender roasted duck, tangy red cabbage sauerkraut, and a rich red wine gravy, perfect for a sophisticated dinner.
medium
03:00
4
METHOD
Step 1.
Preheat oven to 180C. Rinse the duck and pat dry. Score the skin and season with salt and pepper.Step 2.
Place duck on a rack in a roasting tin and cook for 2 hours, or until the skin is crisp and the meat falls off the bone.Step 3.
For the red cabbage sauerkraut, melt butter in a large pot over medium heat. Add sliced onions and cook until soft.Step 4.
Stir in sliced red cabbage, apple slices, vinegar, and sugar. Season with salt, pepper, and a pinch of ground cloves.Step 5.
Cover and simmer for 1.5 hours, stirring occasionally. Add more vinegar or sugar to taste.Step 6.
For the red wine gravy, pour off the fat from the roasting tin, leaving the duck juices. Place tin on the hob over medium heat.Step 7.
Sift in the corn flour and gently cook for a minute, siring continuously. Gradually whisk in red wine and chicken stock until smooth. Simmer until thickened.Step 8.
Strain gravy and season with salt and pepper. Serve the duck with red cabbage sauerkraut and red wine gravy on the side.
INGREDIENTS
1 Whole duck
1 tspSalt
1 tspBlack pepper
50 gButter
2 Onions, thinly sliced
1 Red cabbage, thinly sliced
1 Apple, peeled, cored, and sliced
100 mlVinegar
2 tbspSugar
1 tspGround cloves
2 tbspCorn flour
250 mlRed wine
500 mlChicken stock
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