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Glazed Duck with Red Cabbage Compote and Orange Sauce

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Kitchen of Light: New Scandinavian Cooking

By Andreas Viestad

Published 2003

  • About

THIS IS AN OLD-FASHIONED WAY OF SERVING DUCK, INSPIRED BY THE BOURGEOIS COOKING OF THE LATE NINETEENTH CENTURY AND BY NORWEGIAN COOKBOOK WRITER RUTH HEGE HOLST’S MODERN ADAPTATIONS OF OLD-STYLE COOKING.

Ingredients

  • pounds red cabbage, finely shredded
  • ¼ cup red currant jelly

Method

To make the cabbage compote, combine the cabbage, currant jelly, red wine, cups water, the vinegar, 4 tablespoons of the sugar, 2

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