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Ingredients

• 4 tbsp olive oil
• 125 g pancetta lardons
• 8 small shallots, finely sliced
• 4 cloves garlic, chopped
• 1 tsp sea salt
• 1/2 red cabbage, finely sliced
• 1 red pepper, cut into strips
• 5 tsp sugar
• 80 ml red wine
• 2 tbsp red wine vinegar
• 2 tbsp sherry vinegar
• 4 small green apples
• 3 bay leaves
• 2 oranges, juice and zest

• 1 large Gressingham duck
• 1 bay leaf
• 1 bulbs garlic
• bunches rosemary
• bunches thyme
• sea salt
• 1 tbsp olive oil
• 175 ml red wine
• 1 tbsp plain flour

• 500 g new potatoes, halved
• 500 g jerusalem artichokes, peeled and halved
• 50 g semolina
• 1/2 tsp garlic salt
• 1/2 tsp chilli powder
• 1/2 tsp ground cumin
• 1 tbsp duck fat

Description

Ed Baines Cooks Crisp Roast Duck, Spiced New Potatoes And Jerusalem Artichokes With Braised Red Cabbage - Sunday Lunch Never Tasted So Good!

UK TV