Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 6 2017
Braised duck leg, braised red cabbage, green peppercorn sauce, caramelized apples
Start this duck recipe with the duck legs. Preheat the oven to 325. Remove the knuckle off the end of the drumstick and set aside until required
4 duck legs
2 large onions
vegetable oil
2 carrots
1 cinnamon stick
5 bay leaves
1 sprig of rosemary
1/2 cup of chicken stock
salt
pepper
1 red cabbage
1/2 cup of red wine vinegar
1/3 cup of brown sugar
1 large onion
1 tsp green peppercorns
3 cups of red wine
1 tsp juniper berries
1 sprig of sage
500ml of beef stock
1/2 tsp green peppercorns
1 sprig of rosemary
2 cups of cream
1 tablespoon of clarified butter
2 cups of apple juice
2 Granny Smith apples
Heat a small amount of vegetable oil in a large pan on a medium heat. Add the onion, carrot, cinnamon, star anise, bay leaf and rosemary and cook for 5 minutes, allowing the vegetables to colour slightly
Add the duck legs and a healthy seasoning of salt and pepper. Cover with chicken stock and bring to the simmer. Place the pan in the oven for for 2-2 1/2 hours, or until the meat in very tender. Remove from the oven and allow to cool in the liquid
For the braised red cabbage, combine the vinegar and sugar in large pan and bring to a simmer. Reduce until it resembles a thin syrup consistency before adding the cabbage and onion. Sweat for 15 minutes
Cover the cabbage with the red wine, adding the juniper berries, peppercorns and sage. Cook on low heat until the red wine has reduced down to a syrup and the cabbage is soft and tender. Season to taste with salt and set aside until required
For the duck sauce, place the beef stock and rosemary in a pan and bring to the boil. Reduce to the simmer and reduce to 375ml. Add the ground peppercorns and enough cream to give a strong coffee colour to the finish. Season to taste and set aside until required
For the caramelised apples, add enough clarified butter to generously coat the base of a large frying pan. Place the pan on a medium heat and allow it come to temperature
Add the apples to the pan and toss gently until you have an even golden brown colour all over. Add the apple juice in small amounts and reduce, tossing the apples as you go. Repeat until all the juice has been used and the apples have nice glaze. Remove from the pan onto a small oven tray
To serve the duck, heat the grill and place the leg under the heat, skin side up until crispy. Meanwhile, heat the cabbage, sauce and apples and when hot divide the cabbage between 4 plates. Place the duck on top, the apples and around and drizzle with sauce.