Mayhaw-Veneered Duck | Saveur
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
Ingredients
- 1 (3 to 5-lb.) duck, fat removed
- 1 Tbsp. minced fresh tarragon
- 1 Tbsp. minced fresh rosemary
- 1 Tbsp. minced fresh thyme
- Salt and freshly ground black pepper
- 2 Tbsp. olive oil
- <sup>1</sup>⁄<sub>2</sub> cup mayhaw jelly
- <sup>1</sup>⁄<sub>2</sub> cup demi-glace
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