Roasted and glazed Gressingham duck with spiced red cabbage and cranberries


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Roast duck

Spiced red cabbage

Preheat the oven to 190°C/gas mark 5. In a hot pan add the olive oil and brown the duck on all sides, till evenly golden. Once browned, place the duck on an oven tray and cook for 35 minutes. If roasting a whole duck allow 40-45 minutes per kilo and 15-20 minutes resting time
Meanwhile, heat the nutmeg, demerara sugar, red wine, red wine vinegar, chili, redcurrant jelly, ginger, juniper berries, bay leaf, cinnamon stick, cloves, lemon juice, lemon zest and garlic in a large pan
Once the mixture is simmering, add the red cabbage and slowly cook for around 20 minutes. Add the cranberries and cook for a further 10 minutes until the cabbage is cooked and nicely glazed (at this point there should be very little liquid left)
Remove the cinnamon stick, cloves, garlic and bay leaf and keep the cabbage warm until ready to serve
In a separate saucepan, heat the Cointreau, orange juice and sugar and bring to the boil. Reduce slowly to form a syrup like consistency and remove from the heat
  • 25ml of Cointreau
  • 100ml of orange juice
  • 1 tbsp of granulated sugar
Remove the duck from the oven and brush the Cointreau glaze all over the duck. Leave to rest for 10 minutes. Do not turn the oven off
To finish, place the duck back in the oven and glaze for a further 5 minutes. Spoon some of the cabbage onto the middle of each plate and top with thinly cut slices of the duck
Serve with carrots, parsnips and sprouts or any winter vegetables of your choice
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