INGREDIENTS
1 duck, weighing 2.75kg
14 garlic cloves, unpeeled
2 bay leaves
500g pickled red cabbage
125g cranberries, thawed if frozen
15ml spoon coriander seeds, crushed roughly
300ml red wine
salt and freshly ground black pepper
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METHOD
Preheat the oven to 200°C, 400°F, Gas Mark 4.
Cut off the tail of the duck and discard. Pull out any excess fat
from the vent and reserve.
Halve 2 of the garlic cloves and rub the cut edges over the skin
of the duck, then put them inside with the bay leaves.
Score the duck all over with a sharp knife.
Mix the remaining ingredients together and make a bed of them in
an ovenproof dish, or roasting tin. Put the duck on to the bed of
red cabbage, ensuring it is not sitting in the excess liquid.
Cut up the reserved fat and put it around the duck. Cover with foil,
making a high dome over the duck.
Roast for 30-35 minutes per 500g or according to directions. Halfway
through the cooking time, remove the foil so the duck can brown.
When cooked, place the duck on to a warmed dish to rest for at least
10 minutes.
Drain the juices from the red cabbage mixture and boil them up rapidly
for 5 minutes.
Serve the duck quartered or sliced on a bed of red cabbage with
a share of the garlic cloves, and pass the sauce around.
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