Roast Duck with Prunes and WineBraised Cabbage

Roast Duck with Prunes and WineBraised Cabbage
Photo by Rick Szczechowski

Ingredients

  • 1 Granny Smith apple
  • 1 cinnamon stick
  • ½ cup red wine vinegar
  • ¼ cup butter
  • 1 5 1/4-pound duck
  • 6 cups red cabbage
  • 26 large prunes
  • + 4 more ingredients
    • ½ orange
    • 1 ¾ cups dry red wine
    • ¼ cup sugar
    • 3 cups blackberry-cranberry juice

Melt butter in heavy large saucepan over medium heat. Add cabbage; sauté 2 minutes. Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon. Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour. Discard orange. Season to taste with sal...

View full recipe at Epicurious

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