(Main course - Serves 6)
Ingredients
400 g / 14 oz finely cut red cabbage
4 onions, cut into wedges (approx. 225 g / 8 oz)
2 peeled oranges, cut into quartered slices (approx. 250 g / 9 oz)
3 unpeeled apples, cut into wedges (approx. 250 g / 9 oz)
250 g / 9 oz stoned prunes
25 g / 1 oz LURPAK Slightly Salted Butter
2 tbsp balsamic vinegar
1 tbsp dried thyme
1/2 tbsp salt
freshly ground pepper
500 ml / 18 fl oz duck stock (or chicken stock if not available)
3 duck's breast with skin on (approx. 300 g / 11 oz each)
1/2 tsp salt
freshly ground pepper
Sauce:
stock from the red cabbage mixture and perhaps duck stock, 400 ml / 3/4 pt in all
2 tbsp plain flour
150 ml / 1/4 pt whipping cream
gravy browning
Accompaniment: 1 1/2 kilo / 3 1/4 lbs potatoes.
Roasting time: Approx. 55 min. at 200°C / 400°F / Gas Mark 6.
Grill: Approx. 2 min.
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Instructions
Mix vegetables, fruits, butter, vinegar and spices in a roasting pan. Pour over the stock and roast the red cabbage mixture in the center of the oven. Lightly turn the mixture 1-2 times while roasting.
Score the skin of the duck's breast. Sprinkle on both sides with salt and pepper. Place the meat, skin-side up, on a wire roasting rack. Place, after approx. 20 min., the rack with the meat in the middle of the oven, above the red cabbage mixture. Roast for the last approx. 35 min. Remove the red cabbage mixture from the oven and keep it warm. Place a roasting tray lined with aluminum foil underneath the meat and grill in top of the oven until the skin is golden and crisp. Leave to rest, covered, for approx. 10 min.
Sauce: Pour the stock from the red cabbage into a saucepan and bring it to the boil. Stir together flour and half of the whipping cream in a bowl. Add remaining cream and stir the thickening into the stock. Boil the sauce, covered and over a low heat, for approx. 5 min. Add gravy browning and season.
Serving: Season the roasted red cabbage. Cut the duck's breasts into thin diagonal slices, from the pointed end, and arrange them on a serving dish. Pour the red cabbage into a warm bowl and the sauce into another.
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