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.