Duck with lentils and red cabbage
Ingredients of Duck with lentils and red cabbage3 small garlic cloves, peeled1 1/2 tbs red wine vinegar2 1/2 tbs extra virgin olive oil120g red cabbage, finely shredded1/4 small red onion, thinly sliced1/2 tsp caster sugar1/2 tsp sea salt1/3 cup (70g) French-style lentils1/4 cup flat-leaf parsley leaves, coarsely chopped2 (about 200g each) duck marylands1 small leek, pale section only, coarsely chopped1 small carrot, coarsely chopped1/2 small brown onion, coarsely chopped1 cup (250ml) duck or chicken stock8 dried juniper berries2 fresh or dried bay leaves8 black peppercorns2 thyme sprigs1 cup (250ml) cabernet sauvignon winePreparation of Duck with lentils and red cabbageFinely chop 1 garlic clove. Place in a bowl with vinegar, 1 1/2 tbs oil, cabbage, red onion, sugar and sea salt. Combine and season with pepper. Set aside.Meanwhile, cook lentils in a medium saucepan of boiling water for 16-18 minutes or until tender. Drain well. Add hot lentils to cabbage mixture. Stir to combine. Cover with plastic wrap and set aside for 40 minutes or until cool. Drain off excess liquid, stir through parsley.Preheat oven to 180°C. Heat remaining oil in a small flameproof casserole pan over high heat. Season duck. Cook, skin-side down, for 2-4 minutes or until browned. Turn and cook for 2 minutes. Transfer duck to a plate. Add leek, carrot, brown onion and remaining garlic to pan and cook, stirring, for 4 minutes or until browned. Return duck to pan, skin-side up, then add stock, 4 juniper berries, bay leaves, peppercorns and thyme. Cook for 1 hour. Remove duck from pan and cover with foil.Strain liquid into a bowl. Discard solids. Set aside to cool, then place in fridge for 1 hour or until fat forms on top of stock. Use a spoon to skim fat off. Discard fat.Combine wine and remaining juniper berries in a saucepan over high heat. Bring to the boil and cook for 8 minutes or until reduced to 1/4 cup (60ml). Add 1 cup (250ml) stock and cook for 10-12 minutes or until reduced to 1/3 cup (80ml). Meanwhile, reheat duck legs in oven with remaining stock for 10 minutes.Divide cabbage mixture among serving plates. Top with duck and red wine sauce.Source: Taste.com.au
No comments:
Post a Comment