Pan Roasted Duck with Vanilla Mash, Braised Red Cabbage with a Port and Cranberry Sauce

Pan Roasted Duck with Vanilla Mash, Braised Red Cabbage with a Port and Cranberry Sauce

Duck with Vanilla Mash, Braised Red Cabbage, Port and Cranberry Sauce

Duck with Vanilla Mash, Braised Red Cabbage, Port and Cranberry Sauce

Served with a deliciously sweet vanilla mash, pan roasted duck is a wonderful alternative to turkey this Christmas. Chef Lloyd Hayes serves up this festive dish with a rich port and cranberry sauce.

Ingredients

2 Duck breasts from The Ginger Pig

4 Large mashing potatoes - peeled and boiled

Half a vanilla pod from Spice Mountain

Half a red cabbage - finely sliced

Half a bottle of red wine

A handful of poached cranberries

1 stick of cinnamon

2 Star anise

2 Cloves of garlic

1 Orange - halved

250ml double cream

A splash of port from Bedales

Butter

Preparation Method

Braise the cabbage by placing it into a hot pan with a knob of butter and olive oil then cover with red wine. Add the cinnamon, star anise and orange, cover and simmer until the cabbage is soft.

Prepare the duck by trimming and scoring the skin and seasoning with salt and pepper. Place in an oven proof frying pan skin side down and put on a low heat so the fat from the skin comes out and fry until you get a nice colour.

Quickly seal the other side then place in the oven at gas mark 6 or 200C for 15-20 minutes. I like my duck pink – but cook to your own and guests tastes.

In a pan place the cream, a healthy sized knob of butter, salt and pepper. Scoop out the seeds of the vanilla pod and place in the cream with the remainder of the pod. Bring to the boil and remove from the heat.

For the mash, mash the boiled potatoes together whilst adding the cream and vanilla mixture with a little olive oil.  

Remove the duck from the oven and from the pan to rest.To make the sauce, deglaze the duck pan with the port, a knob of butter and using a wooden spoon scrape the bottom of the pan. Add in the cranberries to the mixture and then swirl the pan to combine into a fabulous sauce.

To finish, serve your mashed potatoes, topped with cabbage, sliced duck and finish with the sauce - delicious!

You can download Lloyd's recipe here

 

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