Roast Duckling With Sweet-and-Sour Cabbage

Name: Roast Duckling With Sweet-and-Sour Cabbage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps brown sugar; 12 chestnuts or bottled peeled chestnuts; 237 milliliters chopped peeled Golden Delicious apple; 1 teaspoons ground allspice; 1 teaspoons ground coriander; 1 teaspoon juniper berries, crushed; 59 milliliters low-salt chicken broth; 118 milliliters minced onion; 1 teaspoons pepper, divided; 710 milliliters shredded red cabbage; 2 Tbsps red wine vinegar; 946 milliliters rock salt; 2 teaspoons salt, divided; 1 teaspoon vegetable oil; 2 kilograms cleaned domestic duckling (fresh or frozen and thawed)

Roast Duckling With Sweet-and-Sour Cabbage requires approximately 45 minutes from start to finish. One serving contains 136 calories, 2g of protein, and 2g of fat. For $1.13 per serving, you get a side dish that serves 4. Head to the store and pick up bay leaf, brown sugar, cabbage, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.

Instructions

Preheat oven to 45

Equipment you will use

Oven

Remove giblets and neck from duckling; reserve for another use. Rinse duckling under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, and gently pushing hand between skin and meat.

Ingredients you will need

Chicken Drumsticks

Water

Meat

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, coriander, and allspice.

Ingredients you will need

Coriander

Allspice

Pepper

Salt

Sprinkle spice mixture under loosened skin. Tie ends of legs together with cord. Lift wing tips up and over back; tuck under duckling.

Spread rock salt evenly in bottom of a shallow roasting pan.

Ingredients you will need

Rock Salt

Spread

Equipment you will use

Roasting Pan

Place duckling, breast side up, on rock salt. Pierce skin several times with a meat fork. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Ingredients you will need

Rock Salt

Bone

Meat

Equipment you will use

Kitchen Thermometer

Bake at 450 for 50 minutes or until thermometer reaches 18

Equipment you will use

Kitchen Thermometer

Oven

Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving.

Equipment you will use

Aluminum Foil

Prepare cabbage mixture while duckling roasts. Soak chestnuts in a bowl of water for 30 minutes.

Ingredients you will need

Chestnuts

Cabbage

Water

Equipment you will use

Bowl

Drain.

Cut a slit in the shell on the rounded side of the chestnut. (Make sure slit goes the whole way through shell. If not, they will explode.) Arrange chestnuts in a single layer on a microwave-safe plate. Microwave at high 2 minutes. Cool 5 minutes;peel. Chop chestnuts; set aside.

Ingredients you will need

Chestnuts

Equipment you will use

Microwave

Heat oil in a medium saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion; saut 3 minutes.

Ingredients you will need

Onion

Add cabbage, apple, sugar, vinegar, and bay leaf; cover, reduce heat to low, and cook 5 minutes. Stir in chestnuts, broth, juniper berries, 1 teaspoon salt, and 1/4 teaspoon pepper; cook, uncovered, 10 minutes, stirring occasionally. Discard bay leaf.

Ingredients you will need

Juniper Berries