Mallard with spiced red cabbage

Ingredients

  • 350 ml mead, preferably Lindisfarne mead
  • 1 large orange, juice only
For the spicy red cabbage

  • 200 g red cabbage, finely sliced
  • 2 tsp sea salt
  • 25 ml sesame oil
  • 25 g icing sugar
  • 25 ml sherry
  • 25 ml white wine vinegar
  • red chilli, finely chopped
  • 1 tsp finely chopped ginger
  • splash of mead, (optional)
For the turnips

  • 8 baby turnips
  • 100 ml water
  • 40 g butter
For the mallard

  • 1 duck, preferably a mallard crown
  • pumpkin seed oil, for rubbing
  • 2 tbsp roasted, salted pumpkin seeds, to serve

Description

Nigel Haworth’s Roast Crown Of Mallard Comes With Chilli-spiked Red Cabbage And Vichy-style Baby Turnips

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