Recipe courtesy of Madame Saito
Show: The Best Of
Episode: Gold Medal Meals
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
2 servings

Ingredients

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.)

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Steak with Red Wine-Shallot Sauce

Recipe courtesy of Food Network Kitchen

Sauteed Cabbage

Recipe courtesy of Ina Garten

Stuffed Cabbage

Recipe courtesy of Ina Garten

Linguine with Braised Red Wine Short Rib Sauce

Recipe courtesy of Trisha Yearwood

Fettuccine with Creamy Red Pepper-Feta Sauce

Recipe courtesy of Ellie Krieger

Filet Mignon with Mushroom Red Wine Sauce

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories