Smoked duck and braised cabbage -- seared with a hard crust and rested before the knife.
Prep 18 min · Cook 75 min
Brine or season the smoked duck well ahead and pat the skin completely dry for a crisp finish.
Heat the oven and a heavy pan, then sear the skin side hard to render the fat and set the color.
Move it to the oven and roast to a just-pink, juicy center, basting once or twice along the way.
Tent and rest so the juices settle back through the meat before carving.
Carve and serve and braised cabbage, spooning any pan juices over the top.
Wild Fowl & Duck
Members
A waterfowl plate: roast pheasant with an orange glaze, cooked with a close eye and a hot pan.
Wild Fowl & Duck
Free
Goose breast with a maple glaze -- seared with a hard crust and rested before the knife.
Wild Fowl & Duck
Members
Slow and simple whole roast duck with a maple glaze, full of deep, wood-smoke flavor.
Wild Fowl & Duck
Free
Teal breast done right: and braised cabbage, with real technique and a good rest.