Duckling Breast, Duck 'straws' With Spicy Red Cabbage, Baby Turnips And Mead Syrup

Ingredients

Ingredients For the spicy red cabbage
  • ½ head red cabbage, finely sliced

  • 15g/1oz coarse sea salt

  • 100ml/3½fl oz sesame oil

  • 50g/2oz icing sugar

  • 50ml/2fl oz dry sherry

  • 50ml/2fl oz white wine vinegar

  • 10g/½oz fresh root ginger, finely grated

  • 1 red chilli, finely chopped

For the duckling breasts
  • 25g/1oz duck fat

  • 2 duckling breasts, trimmed and skin scored

For the duck 'straws'
  • 2 confit duck legs, meat shredded

  • 40g/2oz duck fat

  • 18 green peppercorns, crushed

  • pinch salt

  • 4 large spring roll wrappers (available in Asian grocers)

  • 50g/2oz plain flour

  • 50ml/2fl oz water

  • vegetable oil, for deep frying

For the baby turnips
  • 4 baby turnips

  • 100ml/3½fl oz water

  • 40g/2oz butter

  • pinch sugar

For the duck sauce
  • 25g/1oz butter

  • 1 shallot, peeled, finely sliced

  • 100g/3½oz button mushrooms, sliced

  • 200ml/7fl oz mead

  • 400ml/14fl oz chicken stock

  • 25g/1oz butter

For the mead syrup
  • 200ml/7fl oz mead

Description

Recipe Uses ½ Head Red Cabbage, Finely Sliced, 15g/1oz Coarse Sea Salt, 100ml/3½fl Oz Sesame Oil, 50g/2oz Icing Sugar, 50ml/2fl Oz Dry Sherry,...

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