Roast Duckling With Sweet-and-Sour Cabbage

Yield: 4 servings (serving size: 3 ounces duckling and 3/4 cup cabbage mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 36%
  • Fat: 11.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 21.8g
  • Carbohydrate: 25.7g
  • Fiber: 5.2g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 948mg
  • Calcium: 66mg

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

  1. Preheat oven to 450°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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