Duck with red cabbage & Madeira gravy

Ingredients

  • 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
  • + 12 more ingredients
    • 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

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.

View full recipe at SpringPad

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