Best Cured Duck With Braised Red Cabbage And Asparagus Recipes

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BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 tablespoon butter
1 red cabbage, sliced 1/4 inches thick
Salt and freshly ground black pepper
1/2 red onion, sliced
2 sweet apples, quartered and sliced thin
6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
1/3 cup red wine
1/3 cup red wine vinegar
1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

Steps:

  • Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
  • Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
  • Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

BALSAMIC-BRAISED RED CABBAGE



Balsamic-Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Brown 1/3 cup diced pancetta in olive oil in a pot over medium-high heat until crisp, 2 to 4 minutes. Add 1 pound sliced red cabbage, 1 sliced red onion, 1/2 teaspoon each fennel seeds and kosher salt and a few grinds of pepper. Cook, stirring, 5 minutes. Add 1 cup water, 2 tablespoons balsamic vinegar and 1 tablespoon sugar. Cover and cook over medium heat, stirring, until tender, 15 minutes. Season with salt and pepper and top with parsley.

CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES



Crisp-Braised Duck Legs with Aromatic Vegetables image

Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Do not feel bound to the carrots, celery and onion called for in the recipe. Any number of root vegetables - infused with the rendered fat - would be incredible here.

Provided by Mark Bittman

Categories     dinner, lunch, roasts, main course

Time 2h

Yield 4 servings

Number Of Ingredients 6

2 duck legs, trimmed of excess fat
Salt and pepper to taste
2 large onion
1 pound carrots
6 celery stalks
2 cups chicken stock, preferably homemade

Steps:

  • Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium. Heat oven to 400 degrees. Brown duck legs carefully and evenly, sprinkling them with salt and pepper as they cook. Meanwhile, peel and dice vegetables.
  • When legs are nicely browned, turn them over and sear for just a minute or two. Remove to a plate; remove all but enough fat to moisten vegetables. Add vegetables to skillet along with some salt and pepper. Cook over medium-high heat, stirring occasionally, until they begin to brown, 10 to 15 minutes. Return duck legs to pan, skin side up, and add stock; it should come about halfway up duck legs but should not cover them. Turn heat to high, bring to a boil, and transfer to oven.
  • Cook for 30 minutes, then lower heat to 350 degrees. Continue to cook, undisturbed, until duck is tender and liquid reduced, at least another half hour. The duck is done when a thin-bladed knife pierces the meat with little resistance. When done, duck will hold nicely in a warm oven for another hour. Serve hot.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 28 grams, Carbohydrate 25 grams, Fat 46 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 15 grams, Sodium 1123 milligrams, Sugar 11 grams

BRAISED RED CABBAGE



Braised Red Cabbage image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons butter
Salt and pepper
1 small onion, thinly sliced
1/2 cup cider vinegar
1 granny smith apple, peeled, cored and chopped
1 cup water
1 small head red cabbage, finely shredded
1 tablespoon brown sugar

Steps:

  • Melt butter in heavy pot over medium heat. Add onion and cook for 3 minutes. Add apple and cook for 2 minutes. Add in cabbage and stir to coat. Season and add vinegar, water and brown sugar. Bring to a simmer and cover. Reduce heat to medium and cook for 15-20 minutes until cabbage is tender. Add more water if necessary. Serve hot.

CIDER-BRAISED RED CABBAGE



Cider-Braised Red Cabbage image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 teaspoon caraway seeds
1 head red cabbage, thinly sliced
3/4 cup apple cider
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, 5 minutes. Add the cider and vinegar and simmer for 15 minutes until the cabbage is soft and supple. Season with salt and pepper.

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