Introduction:
Roast duck is a classic dish that combines rich flavors and a crispy, golden skin that is simply irresistible. When paired with the sweetness of apples and the tangy crunch of red cabbage, it creates an unforgettable meal. This recipe for crispy roast duck with aromatic apple and red cabbage brings together the comforting flavors of fall, making it an ideal centerpiece for a special occasion or a cozy dinner. The combination of tender duck, caramelized apples, and vibrant red cabbage adds a delicious balance of savory, sweet, and tangy flavors that will have your guests coming back for more.
Ingredients:
For the Duck:
1 whole duck (about 4-5 pounds)
2 tablespoons olive oil or melted butter
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 garlic bulb (halved horizontally)
1 small onion (quartered)
2 sprigs rosemary
1 tablespoon honey (optional, for glazing)
For the Apple and Red Cabbage:
2 large apples (preferably tart, such as Granny Smith), sliced
1 small head of red cabbage, thinly sliced
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons apple cider vinegar
1 tablespoon brown sugar
Salt and pepper to taste
1/4 cup water or apple juice (for simmering)
Instructions:
Prepare the Duck:
Preheat your oven to 375°F (190°C). Rinse the duck under cold water and pat it dry with paper towels. Remove any excess fat around the cavity of the duck. Rub the entire duck with olive oil or melted butter, ensuring the skin is well coated. Sprinkle with kosher salt, pepper, thyme, and paprika. Place the garlic bulb, onion, and rosemary sprigs inside the cavity of the duck for added flavor.
Roast the Duck:
Place the duck on a roasting rack inside a roasting pan, breast side up. Roast the duck in the preheated oven for about 1.5 to 2 hours, or until the skin is golden brown and crispy. Baste the duck with its own juices halfway through cooking for extra crispiness. The internal temperature of the duck should reach 165°F (75°C) when measured at the thickest part of the thigh.
Prepare the Apple and Red Cabbage:
While the duck is roasting, heat olive oil in a large skillet over medium heat. Add the sliced apples and cook for about 3-4 minutes, until they begin to soften. Add the sliced red cabbage and cook for another 5 minutes, stirring occasionally. Season with cinnamon, nutmeg, salt, and pepper. Stir in the apple cider vinegar and brown sugar, then add a splash of water or apple juice to help soften the cabbage. Simmer the mixture for 10-15 minutes until the cabbage is tender and the apples are caramelized, stirring occasionally.
Glaze the Duck (Optional):
If you prefer a sweet, glossy finish on the duck, mix a tablespoon of honey with a little water and brush it over the skin during the last 15 minutes of roasting. This will give the duck a caramelized, flavorful coating.
Serve:
Once the duck is roasted to perfection, remove it from the oven and let it rest for 10-15 minutes before carving. Serve the crispy roast duck with the aromatic apple and red cabbage mixture on the side. Spoon some of the pan juices over the duck for added flavor.
Tips for Serving and Storing:
Serving:
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad to complement the richness of the duck. You can also serve it with a glass of red wine, such as Pinot Noir or Merlot, to enhance the savory and sweet flavors of the meal.
Storing:
If you have leftovers, store the duck in an airtight container in the refrigerator for up to 3 days. Reheat the duck in the oven at a low temperature (around 300°F) to keep the skin crispy. The apple and cabbage mixture can be stored separately in the refrigerator for up to 3 days as well.
Variants:
Spiced Roast Duck with Cranberries:
Add a handful of fresh cranberries to the apple and cabbage mixture for a burst of color and tartness. The tartness of the cranberries pairs perfectly with the sweet apples and rich duck.
Duck with Orange and Honey Glaze:
Instead of using apples in the cabbage, try a glaze made from orange juice and zest, honey, and a splash of balsamic vinegar for a citrusy twist that brightens the dish.
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