Braised Duck With Sweet & Sour Cabbage

A well-known local chef, Sam Izzo of Simply Red Bistro at Sheldrake Point, made a delicious braised duck at the Cork and Fork event with farm raised duck, yet it would work well with wild mallard or black duck. Duck season opened Oct 23rd and runs through December 6th and reopens December 26th to January 9th in Seneca County. Check with NYS DEC for the season dates in other parts of NY. Below is Chef Izzo’s duck recipe. Enjoy!

For the Duck
1 4-5 pound duck, cleaned and left whole with skin on
1 cup prunes
1 tart apple
¼ cup oil
sprinkle of salt and pepper

Preheat oven to 450 degrees.  Place duck on rack in a roasting pan. Fill the cavity with the apples and prunes. Sprinkle with oil and salt and pepper.

Roast Duck for 25 minutes then reduce oven temperature to 350 degrees. Continue to roast for about 1 hour and 15 minutes.

Remove from the oven and allow duck to cool.  After it has cooled, remove the skin and pull off all the duck meat.  You can pull off the cavity and keep to one side.

For The Braised Cabbage
2 tablespoons oil
1 small chef onion, sliced
1 tart apple, sliced
8 cups red cabbage, sliced very thin
2 cups cider vinegar
½ cup cane sugar
1 teaspoon celery seed
1 cup thick slab bacon, sliced
1 teaspoon salt
2 cups fennel, sliced

Place all ingredients in a pot and simmer for an hour on medium heat.

Add the duck meat to the braised cabbage and reheat slightly.

Served topped with sour cream and chives. Serves 4.

Pair with white wine such as Pinot Noir from Sheldrake Point Winery.

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