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.
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