Duck legs with cabbage, pine nuts, and raisins

Par -



























Duck legs are very succulent with lots of tasty meat on them. They can, however, be fatty so the addition of red currant jelly and raisins helps to balance this. Pine nuts give an added twist.

 6 duck legs

 2 red onions, roughly chopped

 2 garlic cloves, finely chopped

 few sprigs of thyme

 1 bay leaf

 1 tbsp red currant jelly (or cherry preserves)
11⁄2 cups hot chicken stock for the slow cooker (2 cups for the traditional method)

 salt and freshly ground black pepper 1⁄3 cup raisins

 1⁄3 cup pine nuts, toasted

 1 Savoy cabbage, cored and chopped into eighths


 in the slow cooker    PREP 15 MINS COOK 30 MINS PRECOOKING;
AUTO/LOW 6 HRS OR HIGH 3–4 HRS

 Preheat the slow cooker, if required. Heat a large Dutch oven over medium heat, then add the duck legs and cook for 15–20 minutes, turning them as you go, until they begin to turn golden. Remove

 them from the pot, set aside, and pour off any fat.

 Add the onions, garlic, thyme, and bay leaf and cook for 5 minutes, then add the red currant jelly and cook for a few minutes more. Transfer everything to the slow cooker and add the duck legs,

 nestling them into the onion mixture, skin-side up. Pour over the stock, season with salt and pepper, cover with the lid, and cook on auto/low for 6 hours or on high for 3–4 hours.

 Add the raisins, pine nuts, and cabbage to the slow cooker for the last 1 hour of cooking. Discard the bay leaf, taste, and adjust the seasoning. Serve with creamy mashed potatoes and some chile

 jelly on the side.

 traditional method    PREP 15 MINS COOK 2½ HRS

 Preheat the oven to 350°F (180°C). Heat a large Dutch oven over medium heat, then add the duck legs and cook for 15–20 minutes, turning them as you go, until they begin to turn golden. Remove

 them from the pot, set aside, and pour off any fat.

 Add the onions, garlic, thyme, and bay leaf and cook for 5 minutes, then add the red currant jelly and cook for a few minutes more. Return the duck legs to the pot and nestle them into the onion

 mixture, skin-side up. Pour in the stock, bring to a boil, and then reduce to a simmer. Season with salt and pepper, cover with the lid, and put in the oven for 2 hours. Check occasionally that it’s not drying out, topping up with a little hot water if needed.

 Add the raisins, pine nuts, and cabbage to the pot for the last 30 minutes of cooking. Discard the bay leaf, taste, and adjust the seasoning. Serve with creamy mashed potatoes and some chile jelly

 on the side.

Comments

Post a Comment

Popular posts from this blog

Chicken and green olive tagine

Par -
Image
This dish is slow cooked in a Dutch oven, but you could always use a tagine if you have one. Preserved lemons have a subtle and distinctive flavor and are available at specialty supermarkets. 4 tbsp olive oil 4 large tomatoes, roughly chopped 1 tbsp ground ginger juice of 1⁄2 lemon for the slow cooker 2 tbsp paprika (1 lemon for the traditional method) pinch of cayenne pepper 2 cups hot vegetable stock for the slow cooker 1 tsp ground turmeric (3 cups for the traditional method) salt and freshly ground black pepper about 3⁄4 cup green olives in brine, pitted 8 chicken drumsticks and rinsed 4 onions, roughly chopped 2 preserved lemons, halved, flesh discarded, 4 garlic cloves, finely chopped and rind shredded (optional) pinch of saffron threads handful of cilantro, chopped 1in (2.5cm) piece of fresh ginger, handful of flat-leaf parsley, chopped peeled and grated in the slow cooker PREP 20 MINS, COOK...
Read more

Lemon sponge pudding

Par -
Image
Here is a light citrussy pudding that is best enjoyed with plenty of custard. You could add a small handful of chopped almonds to the mixture for added texture. grated zest and juice of 2 lemons 1⁄4 cup superfine sugar juice of 1⁄2 large orange 1 tbsp light corn syrup packed 1⁄4 cup light soft brown sugar 2 eggs 1⁄2 cup unsalted butter, at room temperature 11⁄2 cups self-rising flour, sifted in the slow cooker   PREP 30–40 MINS COOK HIGH 2–3 HRS Preheat the slow cooker, if required. Grease a 31⁄2 cup (1-liter) pudding basin. Stir together the juice of 1 lemon with the orange juice and brown sugar in a bowl, and pour this into the pudding basin. Put the butter, sugar, and corn syrup into a mixing bowl along with the lemon zest and beat together until creamy and pale. Add the eggs slowly, beating as you go and adding a little flour to prevent any curdling. Then fold in the remaining flour until it is thoroughly combi...
Read more

Classic crème caramel delicious classic infused with the taste of vanilla

Par -
Image
2 cups whole milk 2 whole eggs 1 vanilla pod, split lengthwise and seeded 4 egg yolks 1 cup superfine sugar in the slow cooker   PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools. Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels. Put the remaining sugar with the eggs and egg yolks into a bowl and w...
Read more