Best Pickled Duck With Mustard Sauce And Red Cabbage Recipes

Sauteed Red Cabbage image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

1 small head red cabbage (about 1 1/2 pounds)
1 tablespoon olive oil
3 tablespoons red-wine vinegar
coarse salt and ground pepper
2 tablespoons light-brown sugar

Steps:

Halve, core, and thinly slice red cabbage.
Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

Nutrition Facts : Calories 102 g, Fat 3 g, Fiber 3 g, Protein 2 g

Pickled Duck With Mustard Sauce and Red Cabbage image

Provided by Marian Burros

Time 1h30m

Yield 10 servings

Number Of Ingredients 9

2 ducks, 4 1/2 to 5 pounds each
2/3 cups water
1 1/3 cups salt plus 1 1/2 tablespoons
2 cups sugar
2 large bunches parsley
2 bay leaves
Pepper to taste
2 cups chicken stock
Kale and gooseberries for garnish

Steps:

Marinate ducks overnight in mixture of water, salt and sugar. Before cooking, drain and wash. Fill cavities with parsley and bay leaves. Season with pepper. Place in large roasting pan and roast at 450 degrees for 15 minutes.
Add stock to depth of one-quarter inch; lift ducks so stock can run underneath. Continue cooking 30 to 35 minutes, adding stock if necessary. Cool 15 minutes.
Slice breasts and thighs thinly so that there are a total of 20 slices. Reserve remaining duck for other uses.
To reheat, wrap stacked slices of duck in foil and place in warm oven for 20 minutes.
Serve with mustard sauce and red cabbage, and garnish with kale and gooseberries.