Roast Duck, Mulled Red Cabbage And Roast Potatoes

Name: Roast Duck, Mulled Red Cabbage And Roast Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 4 lb whole duck; 1 tsp dried thyme; 4 None onions, peeled, 3 cut in 1/2, 1 thinly sliced; 1 None orange, juiced; 1 sachet mulling spices; 1 tbsp butter; 1 head red cabbage, cut into thin strips; 1 tbsp sugar; 1 None bay leaf; 1/2 cup red wine vinegar; 3/4 cup applesauce; 1 lb frozen potatoes wedges; 2 None pears, halved; 4 None kumquats, sliced; None None pink peppercorns, crushed; None None thyme, to garnish; None None star anise, to garnish

Servings: persons

1 - 4 lb whole duck
1 tsp dried thyme
4 None onions, peeled, 3 cut in 1/2, 1 thinly sliced
1 None orange, juiced
1 sachet mulling spices
1 tbsp butter
1 head red cabbage, cut into thin strips
1 tbsp sugar
1 None bay leaf
1/2 cup red wine vinegar
3/4 cup applesauce
1 lb frozen potatoes wedges
2 None pears, halved
4 None kumquats, sliced
None None pink peppercorns, crushed
None None thyme, to garnish
None None star anise, to garnish

1
Preheat the oven to 325u00b0F. Season the inside of the duck and put the dried thyme, 2 of the onion halves and the orange juice into the cavity. Seal the opening with a wooden skewer. Season the skin of the duck and place in a roasting pan. Distribute 4 onion halves around the duck and add 1 cup water. Roast in the oven for about 2 1/2 hours.
2
Meanwhile, bring 1 cup water to a boil. Add the spice sachet and simmer for 10 mins. Heat the butter in a pan and saute the sliced onion and red cabbage. Add the sugar and bay leaf and season to taste. Remove the sachet from the water and pour the infusion and the vinegar over the cabbage. Cook about 1 hour then stir in the applesauce and season again. Bake the potatoes according to the package instructions.
3
Around 15 mins before the end of the roasting time, remove the onions from the roasting pan, and put the pear halves with the cut edge face down into the hot pan along with the sliced kumquats. Season with the crushed pink peppercorns then pour 3/4 cup salt water over the duck. Turn the oven up to 425u00b0F and roast until the duck is crispy. Skim the fat from the meat juices. Serve on a platter garnished with thyme and star anise. Serve with the potatoes and red cabbage on the side.

209

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 1 - 4 lb whole duck, 1 tsp dried thyme, 4 None onions, peeled, 3 cut in 1/2, 1 thinly sliced, 1 None orange, juiced, and more.

Yes, Roast Duck, Mulled Red Cabbage And Roast Potatoes falls under the General 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!