A delicious dish from The Restaurant's Angeline Ball.
- 4 silverhill duck breasts
- for the red cabbage:
- 0.5 head of red cabbage (finely sliced)
- 100 g redcurrant jelly
- 4 cloves
- 1 cinnamon stick
- 100 g sugar
- 500 ml red wine
- 100 ml red wine vinegar
- for the sauce:
- 100 ml madeira
- 300 ml duck stock
- for the colcannon:
- 4 large potatoes (peeled, cooked and mashed)
- 0.5 small head savoy cabbage (thinly sliced)
- 4 spring onions (trimmed and finely sliced)
- 100 g butter
- First score the duck along the fat. Put in a cold frying pan and place on a low heat to render the fat. Pour off the excess fat and repeat until the skin is crisp. Flip the breast and continue cooking for 4 minutess. Remove and keep warm and let rest until service.
- Place the red cabbage into a large pot and stir in the redcurrant jelly, cloves, sugar, red wine and vinegar and cook over a low heat for 1 hour or until the cabbage is tender, stiring from time to time.
- Keep warm until needed.
- Reduce the Madeira in a saucepan by half and then add the duck stock and reduce to a sauce consistency, and keep warm.
- Cook the savoy cabbage in salted boiling water until soft. Then strain and add to the mashed potato along with the spring onion and butter. Season to taste and keep warm.
- To serve, spoon some of the mash on one side of the plate. Put the cabbage beside it. Carve the duck into thin slices and lay over the cabbage and spoon some reduced Madeira sauce over the duck.