Roast Duckling With Sweet-and-Sour Cabbage

recipe

Yield:

4 servings (serving size: 3 ounces duckling and 3/4 cup cabbage mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 36 %
Fat 11.6 g
Satfat 3.9 g
Monofat 3.7 g
Polyfat 2.1 g
Protein 21.8 g
Carbohydrate 25.7 g
Fiber 5.2 g
Cholesterol 76 mg
Iron 3.3 mg
Sodium 948 mg
Calcium 66 mg

Ingredients

1 (4-pound) cleaned domestic duckling (fresh or frozen and thawed)
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
4 cups rock salt
12 chestnuts or bottled peeled chestnuts
1 teaspoon vegetable oil
1/2 cup minced onion
3 cups shredded red cabbage
1 cup chopped peeled Golden Delicious apple
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 bay leaf
1/4 cup low-salt chicken broth
1 teaspoon juniper berries, crushed

Preparation

Preheat oven to 450°.

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.

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, coriander, and allspice. 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. 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. Bake at 450° for 50 minutes or until thermometer reaches 180°. Cover duckling loosely with foil; let stand 10 minutes. Discard skin before serving.

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

Heat oil in a medium saucepan over medium heat. Add onion; sauté 3 minutes. 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. Serve with duckling.

Note:

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note