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Crown of duck with red cabbage and sautéed potatoes

What you’ll need:

  • 1 duck, plucked and crowned
  • 1⁄2 red cabbage
  • red currant jelly
  • 1 tbsp butter
  • 2 crushed juniper berries
  • salt and pepper
  • 100ml orange juice
  • boiled new potatoes

Preparing the duck

1. Lie the bird on its back within a bin liner so the feathers will be collected
2. Start plucking the breast, gently removing the feathers so you don’t rip the breast
3. Pluck the bird and cut the legs off so you’re left with the crown

How to cook…

1. Gently simmer the cabbage in the orange juice, with the juniper berries and butter for 20 minutes, add the redcurrant jelly

2. Season the crown and then seal it off in a pan for three or four minutes on each breast. Then put it in the oven at 200 degrees, skin up, for 10 minutes, rest for five minutes

3. At the same time sauté the potatoes

4. Remove the meat from the crown by cutting down the breastbone and away from it

5. Remove the skin, cut into thin strips and fry off to make ‘scratchings’

6. Thinly slice the breast. Perfect!

More recipes you might like:
Duck breast fillet recipe
How to cook a woodcock