duck and red cabbage

With all the Christmas madness setting in, I forgot to post about our Wednesday night dinner. I roasted a warming winter treat: duck. I would have preferred to use breast, but the legs were so cheap I figured I would simply remove the skin at the end.

Alas, the temptation was too much for me, and I tucked into the crispy skin. Luckily, we had a few healthy side dishes – braised spiced red cabbage and sliced turnips.

I wouldn’t recommend getting the legs if you’re trying to eat healthy – stick with the duck breast, even at the extra cost. But the red cabbage was divine: serve it with any roasted meat.

spiced braised red cabbage
(serves 2-3, generously)

1 small head of red cabbage, quartered, cored and sliced
1 English apple, cored and cubed
1 tbsp red wine vinegar
2-3 cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Salt and freshly ground black pepper
Pinch of sugar (optional)
1 litre freshly boiled water

Blanch the red cabbage in boiling water for a minute or two, and then drain. Add to a large pot with half a litre of boiling water. Throw in the vinegar (a MUST for the cabbage to keep its bright colour), apple (though a pear would be nice too), nutmeg, cloves, cinnamon and allspice. Should you want to add a pinch of sugar, do so here.

Bring to the boil and reduce the heat so that it simmers for about an hour. (The timing works particularly well with duck). Season with salt and pepper before serving.

Make sure when serving that you don't let anyone bite down on a clove - they're not particularly tasty! Remove if possible.

Cauliflower or parsnips would be a great addition to the meal too.