Recipe courtesy of The Flying Fish Cafe
Show: The Best Of
Episode: Cafes
Save Recipe Print
Total:
28 hr 35 min
Prep:
24 hr 5 min
Cook:
4 hr 30 min
Yield:
2 servings

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Roast Duck

Recipe courtesy of Ina Garten

Pan Roasted Duck Breast

Recipe courtesy of Food Network

Duck in Orange Sauce

Recipe courtesy of Audie Edwards

Cured Duck Salad

Recipe courtesy of Highlands Bar and Grill

Tequila Cured Salmon

Recipe courtesy of Alex Garcia

Tequila Cured Salmon

Recipe courtesy of Bobby Flay

Cubasian Cured Salmon

Recipe courtesy of Havana Hideout

Home Cured Herring

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword