Recipe courtesy of The Flying Fish Cafe
Show: The Best Of
Episode: Cafes
Total:
28 hr 35 min
Active:
24 hr 5 min
Yield:
2 servings
Level:
None

Ingredients

Directions

Combine sugar, salt, garlic, rosemary and thyme and cover the duck evenly. Refrigerate for 24 hours. Preheat oven to 275 degrees F. Place cured duck in a roasting pan and cook for 3 1/2 to 4 hours, or until leg bone twists free with ease. Let duck cool, de-bone and julienne meat. Thinly slice the cabbage. In a pot add cabbage, jalapeno peppers, 1/2 cup red wine vinegar, dry mustard, black pepper, salt, celery salt and 1/2 cup water. Bring to a simmer, turning and stirring often for 20 minutes.

Blanch the asparagus in boiling water until tender and immediately shock in ice water bath. Reheat the duck, cabbage and asparagus and plate. Garnish with rosemary and sprig.

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