The Europeans and Chinese do roast duck so well. That’s a generalisation, to be sure, but one few would disagree with. Roast duck can be paired beautifully with a stuffing with fruits, as well as meat such as pork and veal. I was once afraid of cooking duck, until I realised all you have to do is cook it like chicken, only for a little longer, until the skin makes you want to rip it off and eat it. So, that just about covers the cooking instructions. And for drinking? A stout or dark ale.
- Yield: 4 Servings
- 4 lb (1.8 kg) duck washed and patted dry
- 3½ oz (100 g) minced (ground) veal
- 3½ oz (100 g) minced (ground) pork
- 1 egg beaten
- 1½ oz/½ cup (40 g) fresh breadcrumbs
- 2 green apples peeled and cored grated
- 1 teaspoon marjoram leaves
- ½ red cabbage outer leaves and core removed finely shredded
- 2 fl oz/¼ cup (60 ml) red wine vinegar
- 1 teaspoon sea salt
- 2 tablespoons sugar
- 2 bacon rashers rind removed chopped
- 2 green apples peeled and cored cut into thin strips
- 1 onion finely chopped
- Preheat the oven to 220°C (425°F). Use a sharp knife to cut off and discard the neck from the duck, and any extra fat around the cavity. In a bowl, mix the veal, pork, egg, breadcrumbs, apple and marjoram with your hands until well combined. Push the stuffing into the duck and seal the cavity with toothpicks.
- Place the duck in a roasting tray and bake for 20 minutes, or until the skin is starting to turn golden and the fat is rendering. Turn the oven down to 160°C (315°F). Roast the duck for a further 2 hours, basting it with the rendered fat. Remove from the oven, cover with foil and rest for 30 minutes before carving.
- Meanwhile, toss the cabbage with the vinegar, salt and sugar; set aside. Heat a heavy-based saucepan over high heat. Fry the bacon for 2–3 minutes, or until golden and releasing some of its fat. Add the apple and onion. Stir for about 1 minute, then reduce the heat to medium, cover and cook for 5–6 minutes. Add the cabbage and 185 ml (6 fl oz/¾ cup) boiling water. Stir to remove bits stuck to the pan. Cover and cook over low heat for 1½ hours, stirring occasionally, until the cabbage is very tender and aromatic. Serve hot or warm, with the duck.