Cured Duck with Braised Red Cabbage and Asparagus

Total Time:
28 hr 35 min
24 hr 5 min
4 hr 30 min

2 servings

  • 1 whole duck, backbone and wing joints removed, cut in half through breast plate
  • 4 cups sugar
  • 4 cups salt
  • 1 tablespoon garlic, minced
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1 head purple cabbage
  • 3 jalapeno peppers, minced
  • 1/2 cup red wine vinegar
  • 1 tablespoon dry mustard
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon celery salt
  • 1/2 cup water
  • 12 spears asparagus, cut on the bias in 2-inch pieces
  • 1 sprig rosemary
  • 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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