Name: Duck Sausages with Red Cabbage
Yield: Makes 6 main-course servings
Ingredients: Salt and pepper; 1 cup brown duck broth, duck leg braising liquid, or chicken broth; 2½ pounds red cabbage (1 large head); 3 tablespoons rendered duck fat or butter; 1 large onion, peeled and chopped fine; 2 cloves garlic, peeled and minced; 2 precooked duck sausages, 10 to 12 inches long and 2 to 2½ inches thick; ¼ cup cider vinegar, or more to taste; ¼ teaspoon fennel seeds; 7 juniper berries, crushed under a saucepan; 3 tablespoons honey; 2 Granny Smith apples, peeled and diced into ⅓-inch cubes; Juice from ½ lemon (about 1½ tablespoons juice); 3 medium carrots, peeled and sliced into ¼-inch-thick rounds; 1 tablespoon coarse salt

Preparation info

Makes
6
main-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

Cabbage is the perfect foil for rich, fatty things like sausage. You can serve your homemade duck sausages with sauerkraut instead, but this cabbage is sweet and sour and lightly crunchy, so you’ll get much the same effect. Plus the dish looks beautiful.

Ingredients

2½ pounds red cabbage (1 large head)
1 tablespoon coarse salt

Main course

Method

Pull off any wilted leaves from the cabbage and cut the head into quarters through the root end. Slice off the section of core that runs along the edge of each of the four wedges and slice the wedges crosswise as fine as you can. Combine the shredded cabbage with the coarse salt and rub the salt with the cabbage until it’s dissolved—until you don’t feel the graininess under your fingers—then tr

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Duck Sausages with Red Cabbage

Ingredients

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