Cured Duck with Braised Red Cabbage and Asparagus Recipe

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.

No additional tips available.

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

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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.

Cured Duck with Braised Red Cabbage and Asparagus

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