Duck with Red Cabbage
Recipe from
Better Homes and Gardens
If you've never made duck before, this easy dinner recipe will show you how.
Servings:
6 servings
Ingredients
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3 lb.meaty domestic duck pieces (breast, thighs, and legs)see savings
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1 tablespoonolive oilsee savings
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4 slicesbacon, cut upsee savings
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1 largeonion, thinly slicedsee savings
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2 mediumcarrots, peeled and cut into chunkssee savings
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1 clovegarlic, mincedsee savings
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1 14-ounce canbeef brothsee savings
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1/2 cupdry red wine or beef brothsee savings
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1 tablespoongrape jellysee savings
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1 teaspoonsugarsee savings
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1/2 of a small headred cabbagesee savings
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2Granny Smith apples, cored, and slicedsee savings
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Directions
1.
Season duck pieces generously with salt and ground black pepper. In a Dutch oven brown duck pieces on all sides in hot oil. Drain off fat. Remove duck; set aside.
2.
Add bacon to Dutch oven; cook over medium heat until crisp. Drain off fat. Add onion, carrots, garlic, broth, wine, jelly, and sugar. Bring to boiling. Cut cabbage into 4 wedges. Add cabbage and duck to pan. Reduce heat to low. Simmer, covered, 1-1/4 hours. Add apples. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until duck is tender.
3.
Transfer duck to serving platter. Strain cabbage mixture, reserving juices. Spoon cabbage mixture onto platter with duck. Cover; keep warm. In Dutch oven bring juices to boiling; reduce heat. Simmer until desired consistency. Pour over duck and cabbage. Serves 6.
Nutrition information
Per serving: Calories 612, Total Fat 44 g, Saturated Fat 15 g, Monounsaturated Fat 20 g, Polyunsaturated Fat 6 g, Cholesterol 129 mg, Sodium 669 mg, Carbohydrate 19 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin C 41%, Calcium 7%, Iron 28%.
Percent Daily Values are based on a 2,000 calorie diet
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