Glazed Duck with Red Cabbage Compote and Orange Sauce

Name: Glazed Duck with Red Cabbage Compote and Orange Sauce
Yield: Serves 4
Cuisine: Norway
Ingredients: 1½ cups plus 3 tablespoons water; 1½ cups fresh orange juice; Fine sea salt and freshly ground black pepper; 1 teaspoon grated orange zest for garnish; 6 tablespoons sugar; 2 whole cloves; 5 tablespoons unsalted butter, or less as needed; 2 tablespoons red wine vinegar, or more to taste; ¼ cup red currant jelly; 1 tablespoon plus 1 teaspoon chopped fresh thyme; 2 tablespoons honey; 1½ pounds red cabbage, finely shredded; 1½ cups red wine; Two 16- to 20-ounce boneless duck breasts, skin on (see Note); 2 teaspoons fresh lemon juice (optional); 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

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

1½ pounds red cabbage, finely shredded
¼ cup red currant jelly
1½

Europe
Norway
Scandinavian
Main course
Dinner
Starter
Nordic
Scandinavia
Gluten-free

Method

To make the cabbage compote, combine the cabbage, currant jelly, red wine, 1½ cups water, the vinegar, 4 tablespoons of the sugar, 2