Roast Duck with Prunes and Wine-Braised Cabbage

Name: Roast Duck with Prunes and Wine-Braised Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) butter; 6 cups thinly sliced red cabbage (from half of large head); 3 cups blackberry-cranberry juice; 1 3/4 cups dry red wine; 1/2 cup red wine vinegar; 1/4 cup sugar; 1/2 orange, sliced; 1 cinnamon stick; 1 5 1/4-pound duck; 26 large prunes, pitted; 1 Granny Smith apple, halved, cored, sliced

Servings: persons

1
Melt butter in heavy large saucepan over medium heat.
2
Add cabbage; saute 2 minutes.
3
Add 2 cups juice, 1 cup wine, vinegar, sugar, orange and cinnamon.
4
Simmer until cabbage is tender and almost all liquid has evaporated, stirring occasionally, about 1 hour.
5
Discard orange.
6
Season to taste with salt and pepper.
7
(Cabbage can be made 1 day ahead.
8
Cool slightly.
9
Refrigerate uncovered until cool, then cover and chill.)
10
Preheat oven to 450F.
11
Place duck on rack in roasting pan.
12
Place 10 prunes and apple in duck cavity.
13
Sprinkle duck with salt and pepper.
14
Roast duck 25 minutes.
15
Reduce oven temperature to 350F.
16
Continue roasting until meat thermometer inserted into thickest part of thigh registers 160F, about 1 hour 15 minutes.
17
Meanwhile, combine remaining 1 cup juice and 16 prunes in heavy medium saucepan.
18
Cook over medium heat until prunes absorb almost all liquid, stirring occasionally, about 10 minutes.
19
Transfer duck to platter.
20
Tent with foil to keep warm.
21
Pour off fat from pan.
22
Add remaining 3/4 cup wine to roasting pan, set over medium heat and bring to boil, scraping up any browned bits.
23
Add wine mixture to prune mixture; simmer until sauce is reduced to 1 cup, about 4 minutes.
24
Bring cabbage to simmer, tossing occasionally.
25
Slice duck; arrange on plates.
26
Spoon prune sauce over.
27
Serve cabbage alongside.

236

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 11 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 6 cups thinly sliced red cabbage (from half of large head), 3 cups blackberry-cranberry juice, 1 3/4 cups dry red wine, and more.

Yes, Roast Duck with Prunes and Wine-Braised Cabbage 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!