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Oven Roasted Duck on a Red Cabbage and Apple Confits
Roasted Duck
2.2 kg Whole duck
1 Pinch Salt and pepper
80 gsm Carrot
50 gsm Onion
50 gsm Celery
60 gsm Leek
10 gsm Garlic
Red Cabbage and Apple Confits
600 gsm Red Cabbage, cut into julienne
100 gsm Green Apple, cut into julienne
50 gsm Raisin
200 Red Wine
25 ml Honey
1 Pinch Salt
Casis Sauce
30 gsm Shallot
100 ml Casis
600 ml Duck Juice
20 gsm Butter
20 ml Corn Oil
1 Pinch Salt and pepper
Potato
40 gsm Butter
500 gsm Turned Roast Potatoes
1 Pinch Salt and peppers
Garnish
Carrot, cut into julienne add
Corn flour, mixed well
Serves: 4 portions
Method of Cooking
1. Season duck with salt and pepper, filled with onion, leek, garlic, carrot
and celery. Roast in the oven
190oC for 90 minutes.
2. Keep cool and cut into 8 pieces
3. Reduce the red wine in the pan, addred cabbage, apple, raisin, honey, salt
and cook it over a medium heat.
stirring well, bring to the boil, then reduce
the heat to low heat, cover and
simmer gently for hour.
4. Reheat the pan saute shallot and add casis then reduce into half, pour the
duck juice, let it boil and simmer
until slightly thick. Seasoning salt, pepper,
add butter before serving.
5. Turned roast potatoes saute with butter, seasoning salt, pepper.
6. Deep fried carrot julienne of carrot till crispy.
7. Arrange on the plate.
8. Garnish with crispy carrot.
9. Serve hot.
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