Ingredients
Balsamic-roasted potatoes
Method
1.Preheat oven to 160°C (140°C fan-forced).
2.Combine cabbage, leek, fennel, rosemary, garlic, stock, vinegar and jelly in medium deep baking dish. Rub duck skin with salt; place duck, skin-side up, on cabbage mixture. Cook, uncovered, in oven, about 2¼ hours or until duck meat is tender and skin crisp.
3.To make balsamic-roasted potatoes; combine potatoes, butter and vinegar in medium baking dish. Roast, uncovered, alongside duck, about 1¼ hours or until potatoes are tender and browned lightly, brushing potatoes occasionally with vinegar mixture in dish.
4.Strain pan juices through muslin-lined sieve into medium saucepan; cover duck and cabbage mixture to keep warm. Skim fat from surface of pan juices; bring to the boil. Boil, uncovered, about 5 minutes or until sauce thickens slightly.
5.Serve duck with cabbage mixture and balsamic-roasted potatoes; drizzle with sauce.
Slow cooker: suitable to the end of step 2. Pressure cooker: suitable to the end of step 2. Not suitable to freeze.
Note