Roast Duckling With Sweet-and-Sour Cabbage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed) |
1 1/2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
1/2 teaspoon ground coriander |
1/2 teaspoon ground allspice |
4 cups rock salt |
12 chestnuts or bottled peeled chestnuts |
1 teaspoon vegetable oil |
1/2 cup minced onion |
3 cups shredded red cabbage |
1 cup chopped peeled golden delicious apple |
2 tablespoons brown sugar |
2 tablespoons red wine vinegar |
1 bay leaf |
1/4 cup low-salt chicken broth |
1 teaspoon juniper berries, crushed |
Directions:
1. Preheat oven to 450°.
2. Remove giblets and neck from duckling; reserve for another use. Rinse duckling under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, and gently pushing hand between skin and meat.
3. Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, coriander, and allspice. Sprinkle spice mixture under loosened skin. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under duckling.
4. Spread rock salt evenly in bottom of a shallow roasting pan. Place duckling, breast side up, on rock salt. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 50 minutes or until thermometer reaches 180°. Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving.
5. Prepare cabbage mixture while duckling roasts. Soak chestnuts in a bowl of water for 30 minutes. Drain. Cut a slit in the shell on the rounded side of the chestnut. (Make sure slit goes the whole way through shell. If not, they will explode.) Arrange chestnuts in a single layer on a microwave-safe plate. Microwave at high 2 minutes. Cool 5 minutes;peel. Chop chestnuts; set aside.
6. Heat oil in a medium saucepan over medium heat. Add onion; sauté 3 minutes. Add cabbage, apple, sugar, vinegar, and bay leaf; cover, reduce heat to low, and cook 5 minutes. Stir in chestnuts, broth, juniper berries, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 10 minutes, stirring occasionally. Discard bay leaf. Serve with duckling.
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