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Duck legs with red,red,red cabbage

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Duck legs with red,red,red cabbage
Print Recipe
Servings Prep Time
4 25 mins
Cook Time
2 hours
Servings Prep Time
4 25 mins
Cook Time
2 hours
Duck legs with red,red,red cabbage
Print Recipe
Servings Prep Time
4 25 mins
Cook Time
2 hours
Servings Prep Time
4 25 mins
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Heat the oven to 160C/fan 140C/Gas 3. Put the duck legs in a large roasting tin and sprinkle with sea salt, freshly ground black pepper and the five spice powder. Put in the oven to roast for 2 hours.
  2. Prepare the vegetables. Thinly slice the red onion. Finely shred the red cabbage. Grate the ginger and chop the apple. When the duck has been cooking for 1 hour, spoon about 3 tbsp of the fat off into a large heavy based pan.
  3. Reheat the duck fat, add the onion and cabbage and cook briskly, stirring for a few mins until the onion and cabbage have started to soften. Add the cranberries, ginger, apple and cinnamon stick and stir well. Season with salt and pepper and add the sugar and vinegar.
  4. Bring to the boil, then reduce the heat to low, cover tightly and cook gently for 30 mins, stirring occasionally. if the liquid starts to dry out add a splash of water.
  5. When the duck has been cooking for 11/4 hours add the potatoes to the roasting pan and stir well to coat in the duck fat. Return the duck and potatoes to the oven for 45 mins.If there is too much fat in the pan spoon some off into a bowl to use another time for roasties. It will keep in a jar in the fridge for weeks.
  6. When the duck and potatoes are tender reheat the cabbage. Spoon someonto four warmed plates and top each with a duck leg. Add the potatoes around the cabbage and serve. Sprinkle with a little chopped parsley if you have it.
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Christmas in a bite

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As it’s our first Christmas in Bramble Cottage and everyone has been so incredibly friendly and welcoming we wanted to invite our new neighbours over for a glass or two and some festive nibbles. Trying to decide what to make was, as usual, very difficult as ideas swirled around in my head until I felt quite dizzy. Cheese gougeres, yes, mini pissaladieres, yes, meatballs and tomato sauce, no-too messy to eat standing up, and so it went on. I then remembered a recipe I created for Good Food magazine a million years ago and I knew it needed revisiting. My idea was to create Christmas lunch in minature with all the flavours you would expect- bacon, turkey(though I used chicken this time), stuffing and a hit of cranberry. It is a bit of work but you can make and bake them up to a couple of days ahead, fridge them and slice and spike them a couple of hours ahead of serving. They really pack a punch flavour-wise which is just what you need and they look and taste very celebratory. So have fun making them and a Happy Christmas to you all.

Christmas in a bite
Print Recipe
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Christmas in a bite
Print Recipe
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Servings Prep Time
Makes 32 30 mins
Cook Time
20-25 mins
Ingredients
Servings:
Instructions
  1. Heat the oven to 200C/180C fan/ Gas 6.
  2. Slice the chicken breasts almost in half like a book and open out. Put between two sheets of cling film and bat out to flatten using a rolling pin. Set aside while you make the stuffing.
  3. Heat the butter in a small pan, add the shallots and fry gently until softened but not browned, about 2 mins. Add the herbs, lemon rind and breadcrumbs and mix well. Remove from the heat and add the egg, along with some salt and pepper.
  4. Spread a quarter of the stuffing evenly over one chicken breast, almost to the edges. Press down gently to flatten.
  5. Arrange a row of cranberries along the length of the stuffing..
  6. Carefully roll up the chicken to enclose the stuffing and cranberries. Repeat with other three chicken breasts.
  7. Bandage each chicken roll with bacon and put in a roasting tin. At this stage they can be chilled for a couple of days until ready to cook.
  8. Roast the rolls for 20-25 mins until the bacon is crisp and golden. Cool, then chill for up to 2 days until serving time. To serve, bring back to room temperature then slice thinly and spike each roll with a cocktail stick.
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