Recipe courtesy of The Flying Fish Cafe
Cured Duck with Braised Red Cabbage and Asparagus
- Yield: 2 servings
- Total: 1 day 4 hr 35 min
- Prep: 1 day 5 min
- Cook: 4 hr 30 min
Ingredients
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
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.