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Ингредиенты
- 1 whl duck
- Â Â Carrots
- Â Â Onions
- Â Â Leeks
- Â Â Sesame oil
- Â Â Sugar syrup, (boiled sugar and water)
- Â Â Some sage
- Â Â Some thyme
- 1 pch Salt
- Â Â Knob of butter
- Â Â Bacon
- 1/2 tsp Minced garlic in some garlic oil
- 1 whl white cabbage
- 1 pt Water
- Â Â Duck livers
- 1 x Glass of red wine
Инструкции
- The Duck: In a large pot boil some vegetables (carrots, leeks, onions) and some vegetable stock, then add in the Duck and boil upside down for 15mins, under the water. Take the Duck out and place on a roast dish on top of a vegetable trivet, carrots leeks, onions so which the duck is not touching the dish. Pour some sesame seed oil, sugar syrup (boiled water+sugar) and sprinkle with minced sage and Thyme and a healthy pinch of salt over the duck.
- Put the duck in the oven on the highest heat for 20 min then turn down to a moderate heat then cook for another 20 min.
- Cabbage: Heat some of the minced onion and butter in a pan. When the onions are brown and soft add in the minced bacon and seal it. Add in the rest of the minced onions (Ed used half a packet of bacon and one whole minced white onion) then 1/2 tsp. of minced garlic in garlic oil. Add in a whole minced white cabbage and cook for 3-4 min. Add in a pint of water and some minced thyme and sage on a low heat for 35 min.
- When the duck is ready take it of the roasting tray and let stand.
- Take the roasting tray and drain off all the duck fat. Put the tray on the heat and add in some duck livers and season with sage and thyme and salt and pepper then deglace the pan with 1 glass of red wine. Add in a ladle of the boiling water in that you originally boiled the duck (this will now be very good duck stock that you can keep). Finally strain the gravy through a sieve into a jug.
- Presentation: Slice the duck thinly on a plate and add in a large spoonful of the cabbage and then add in the gravy over the dish and serve.
