Roast Glazed Duck with Red Cabbage & Cranberries Recipe · Gressingham
This is a fantastic roast duck dish for the winter months, the spiced red cabbage adding to the warming effect of the dish.
Ingredients
- 20ml olive oil
- 1 Gressingham crown
- 25ml Cointreau
- 100ml orange juice
- 1tbsp sugar
- Pinch of grated nutmeg
- 20g demerara sugar
- 100ml red wine, cabernet sauvignon
- 50ml red wine vinegar
- 1 small red chili, finely chopped
- 1 tbsp redcurrant jelly
- 10g fresh ginger, grated
- 4 juniper berries, chopped
- 1 local bay leaf
- 1⁄2 cinnamon stick
- 2 cloves
- 1 lemon, juiced and zest
- 1 clove of garlic
- 1/2 local red cabbage, thinly sliced with no root
- 200g (7oz) fresh cranberries
- 1 sprig of local rosemary
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