Duck Breasts with Juniper Braised Cabbage and Mushroom
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
1/2 lb Muscovy duck breasts (about 3)
2 tb Olive oil
1 tb Chopped fresh marjoram or 1 tsp. dried
3 cl Garlic, chopped
1 tb Black peppercorns, crushed
2 tb Italian parsley, chopped
1 Red cabbage
1 tb Olive oil
4 oz Smoked bacon
1 sm Onion, diced
3/4 c Red wine
1/2 c Apple juice
1 Bay leaf
3 Juniper berries
1 Inch piece cinnamon stick
2 tb Sugar
2 tb Red wine vinegar
2 tb Butter
1 tb Olive oil
12 oz Brown mushrooms, cleaned and quartered
2 ts Minced garlic
1/4 c Minced shallot
2 ts Lemon juice
1 tb Chopped fresh sage
Salt and freshly ground pepper
duck breasts of excess skin and fat.
a sharp knife, score skin in a cross hatch pattern
but do not cut through the flesh.
oil, marjoram, garlic, peppercorns and parsley and
spread over duck breasts.
Marinate for up to 12 hours in refrigerator.
cabbage in half, lengthwise, and remove core.
thinly. You should have about 8 cups cabbage.
oil in skillet, on medium heat. Add bacon and onion
and saute until bacon releases its fat, about 5 minutes.
cabbage and remaining ingredients. Bring to boil.
Cover skillet and cook on medium low heat, stirring
occasionally, for 20 minutes or until cabbage is tender.
and simmer 5 minutes longer.
and make sure there is a balance of sweet/sour flavors.
bay leaf and cinnamon stick.
large skillet, heat butter and oil over medium high
butter begins to foam, add mushrooms and cook, stirring
often for 5 minutes or until mushrooms are browned.
in garlic and shallots. Cook for 2 minutes longer.
lemon juice, sage, salt and pepper and reserve.
duck breast with salt.
a heavy skillet, on medium heat, add duck breasts
skin side down and cook for 5 minutes draining fat
as it accumulates.
over breasts and cook another 5 to 7 minutes or until
breasts are medium rare.
duck and let sit for 5 minutes.
duck across the grain into thin slices and fan out
with cabbage and mushrooms and serve with any juices
from the skillet.
Autumn in Ontario's Wine Country