INGREDIENTS

INSTRUCTIONS

The Duck: In a large pot boil some vegetables (carrots, leeks,  onions)
and some vegetable stock, then add the Duck and boil upside  down for
15mins, under the water. Take the Duck out and place on a  roast dish
on top of a vegetable trivet, carrots leeks, onions so  that the duck
is not touching the dish. Pour some sesame seed oil,  sugar syrup
(boiled water+sugar) and sprinkle with chopped sage and  Thyme and a
pinch of salt over the duck.  Put the duck in the oven on the highest
heat for 20 minutes then turn  down to a moderate heat then cook for
another 20 minutes.  Cabbage: Melt some of the chopped onion and butter
in a pan. When the  onions are brown and soft add the chopped bacon and
seal it. Add the  rest of the chopped onions (Ed used half a packet of
bacon and one  whole chopped white onion) then 1/2 teaspoon of chopped
garlic in  garlic oil. Add a whole chopped white cabbage and cook for
3-4  minutes. Add a pint of water and some chopped thyme and sage on a
low  heat for 35 minutes.  When the duck is ready take it of the
roasting tray and let stand.  Take the roasting tray and drain off all
the duck fat. Put the tray  on the heat and add some duck livers and
season with sage and thyme  and salt and pepper then deglace the pan
with 1 glass of red wine.  Add a ladle of the boiling water in which
you originally boiled the  duck (this will now be very good duck stock
which you can keep).  Finally strain the gravy through a sieve into a
jug.  Presentation: Slice the duck thinly on a plate and add a large
spoonful of the cabbage and then add the gravy over the dish and
serve.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 487
Total Fat: 54g
Cholesterol: 304.1mg
Sodium: 1400.1mg
Potassium: 1027mg
Carbohydrates: 36.4g
Fiber: 6.8g
Sugar: 13.2g
Protein: 25.5g