Wild Duck With Orange Juice And Savoy Cabbage With Smoked Bacon
This flavorful recipe features succulent roasted wild duck served with a luscious orange liqueur sauce and accompanied by a hearty savory savoy cabbage cooked with smoked bacon and celeriac. The blend of citrus-infused duck and tender, smoky cabbage creates a delicious and satisfying meal that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 3 Seville oranges
- 2 wild ducks
- salt and freshly ground black pepper
- 50ml/2fl oz orange liqueur
- 200ml/7fl oz white wine
- 20g/¾oz butter
- 1.5kg/3¼lb savoy cabbage
- 50ml/2fl oz vegetable oil
- 3 carrots
- 2 garlic
- 350g/12oz smoked bacon
- 200g/7oz celeriac
- salt and freshly ground black pepper
- 2 Seville oranges
Instructions
- For the duck, preheat the oven to 230C/450F/Gas 8.
- Squeeze the Seville oranges, reserve the juice and stuff the ducks with the skins. Truss the ducks and season the skin with salt and pepper. Place on a rack sat in a roasting tray.
- Roast the ducks in the hot oven for 45 minutes to an hour - they should be slightly underdone. Pour off the fat from the roasting pan. Pour the orange liqueur over the ducks and set alight to flame the duck. Place them on a dish, breast-side down, and keep in a warm place.
- Drain any remaining fat from the roasting pan, then pour in the wine, deglaze the pan by scraping off the juices from the bottom. Heat and reduce in volume to a thick sauce. Add the orange juice, heat again to reduce in volume by half, then beat in the butter and check the seasoning.
- For the savoy cabbage with smoked bacon, discard the tough dark green outer cabbage leaves. Stack the leaves in threes and remove the large middle veins with a sharp knife. Chop coarsely.
- Heat half the oil in a large frying pan. Put in the carrots and cook until tender, then stir in the garlic and cook for a few minutes, stirring continuously. Transfer the vegetables to a bowl, using a slotted spoon.
- Fry the bacon in the same pan until brown and crisp, then lift it out with the slotted spoon and put with the carrot.
- Cook the celeriac in the bacon fat until lightly brown and tender and put with the carrots and bacon.
- Add the remaining vegetable oil to the pan. When hot, cook the cabbage, season with salt and stir well so the cabbage does not burn.
- Cover with a tight fitting lid and cook over a high heat, shaking the pan briskly. The heat will make the cabbage shrink and loose volume.
- Cook until tender, then mix in the bacon and the other vegetables. Check the seasoning.
- To serve, carve the ducks, arrange them on a serving dish with the orange segments and coat with the sauce. Pile the cabbage alongside.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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