Zoe Horne, formerly of the Good Housekeeping Magazine cookery team and now a freelance writer for various industry magazines, has provided us with this fantastic Christmas recipe.
Hands-on time - 15min. Cooking time - approx 45min. Serves 2
Ingredients
- a knob butter
- 1/2 red onion, finely chopped
- 1/2 red cabbage, approx 400g
- 1 cooking apple, peeled, cored and chopped
- 2tbsp redcurrant jelly
- 50ml (2fl oz) red wine
- 1 cinnamon stick
- pinch ground mixed spice
- 1tbsp oil
- 1 duck, whole
- 25ml (1fl oz) Cointreau
- 100ml (31/2 fl oz) orange juice
- 1tbsp granulated sugar
1) Pre heat the oven to 170C (150C fan) mark 4. Melt the butter in a pan and cook the onion for 10min, or until beginning to soften. Add the following 6 ingredients and stir together. Season well. Cover the pan with a lid and cook over a low heat for 45min, or until softened, stirring occasionally.
2) Heat the oil in a separate pan and brown the duck all over. Put on a roasting tin and cook for 35min.
3) Meanwhile, put the Cointreau, orange juice and sugar into a pan and bring to the boil. Reduce slowly till syrupy. Remove the duck from the oven and brush over the Cointreau glaze. Leave to rest for 10min before returning to the oven for a further 5min.
4) Slice the duck and serve on top of a spoonful of the cabbage. Serve alongside local winter vegetables.
