Cured Duck with Braised Red Cabbage and Asparagus

Name: Cured Duck with Braised Red Cabbage and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole duck, backbone and wing joints removed, cut in half through breast plate; 4 cups sugar; 4 cups salt; 1 tablespoon garlic, minced; 1 tablespoon rosemary; 1 tablespoon thyme; 1 head purple cabbage; 3 jalapeno peppers, minced; 1/2 cup red wine vinegar; 1 tablespoon dry mustard; 1 tablespoon black pepper; 1 tablespoon salt; 1 tablespoon celery salt; 1/2 cup water; 12 spears asparagus, cut on the bias in 2-inch pieces; 1 sprig rosemary

Servings: persons

1 whole duck, backbone and wing joints removed, cut in half through breast plate
4 cups sugar
4 cups salt
1 tablespoon garlic, minced
1 tablespoon rosemary
1 tablespoon thyme
1 head purple cabbage
3 jalapeno peppers, minced
1/2 cup red wine vinegar
1 tablespoon dry mustard
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon celery salt
1/2 cup water
12 spears asparagus, cut on the bias in 2-inch pieces
1 sprig rosemary

1
Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly.
2
Refrigerate for 24 hours.
3
Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease.
4
Let duck cool, de-bone and julienne meat.
5
Thinly slice the cabbage.
6
In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water.
7
Bring to a simmer, turning and stirring often for 20 minutes.
8
Blanch the asparagus in boiling water until tender and immediately shock in ice water bath.
9
Reheat the duck, cabbage and asparagus and plate.
10
Garnish with rosemary and sprig.

883

kcal

Calories

220

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 whole duck, backbone and wing joints removed, cut in half through breast plate, 4 cups sugar, 4 cups salt, 1 tablespoon garlic, minced, and more.

Yes, Cured Duck with Braised Red Cabbage and Asparagus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!