Spicy Duck Recipe: Cornfed Duck with Red Cabbage & Port Wine Jus

Ingredients

• 2 Lemons
• 2 Oranges
• 1 tbsp Honey
• 2 Duck thighs
• 3 Garlic cloves
• 2 sprigs Lemon thyme
• 150 g Duck fat
• 150 g Vegetable oil
• ½ Red cabbage
• 50 ml Port wine
• 30 g Black currants
• 50 g Butter Arla®
• – Salt
• 1/8 Red cabbage
• 2% Salt
• 2 Carrots
• 2 Banana shallots
• 200 ml Port wine
• 500 ml Chicken stock
• 20 g Ginger
• 10 Black currant leaves
• 15 g Black currant vinegar
• 300 g Black currants
• 100 ml Water
• 60 g Sugar
• 15 g Pectin
• 2 pinches Agar agar
• 1 pinch Fennel seed
• 400 g Kale
• – Black currant powder
• 1 dl Pickling liquid with Seville orange