Ingredients

Ingredients For the braised red cabbage

• 50g/2oz soft brown sugar

• 250ml/9fl oz red wine

• 1 tsp salt

• 2 star anise

• 2 tbsp raspberry vinegar

• ½ lemon, juice only

• 1 red onion

• 400g/14oz red cabbage

For the Bordelaise potatoes

• 3 large Maris Piper potatoes, peeled

• 25g/1oz unsalted butter

• salt and freshly ground black pepper

For the duck

• 2 duck breasts

• salt and freshly ground black pepper

• 2 tbsp butter

• 2 tbsp blackberry jam

For the sauce

• 1 tbsp olive oil

• 2 shallots, finely chopped

• few sprigs thyme

• 2 carrots, roughly chopped

• 2 garlic cloves, finely chopped

• 250ml/9fl oz red wine

• 500ml/18fl oz veal stock

Description

This Dish Is A Knock Out, Jam Packed With Bold Autumnal Flavours – Blackberries, Red Wine, Herbs And Spices.

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