Name: Red Cabbage Cabernet Sauvignon Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Cuisine: asian
Ingredients: 4 tablespoons olive oil; 2 teaspoons chopped garlic; 4 tablespoons chopped shallots, divided; 8 ounces red cabbage sliced; 1 1/2 cups of duck stock (liquid from the bones); 2 teaspoons corn starch; 1 teaspoon salt; 3 teaspoons sugar; 2 tablespoons fresh lemon juice; 1/4 cup cabernet sauvignon; Real gold leaf; carrots, string beans, broccoli, zucchini (steamed); 2 potatoes

Directions

In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots. Stir for 1 minute. While stirring, add the red cabbage. Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage. Continue stirring until the sauce begins to boil, then add the salt and sugar. Add the remaining 2 tablespoons chopped shallots and lemon juice. Finish by adding the cabernet sauvignon to the sauce.
Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck. Garnish around the duck with potatoes. In between each potato place steamed carrots, string beans, broccoli and zucchini. Finally, add several pieces of gold leaf on top of the duck. (Eat gold for a long life.)

Recipe courtesy of Madame Saito, Le Champignon De Tokio Sushi, Philadelphia, PA

Red Cabbage Cabernet Sauvignon Sauce

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