This is a great complement for game or even holiday turkey.
- 2 tbsp. butter
- 1 tbsp. vegetable oil
- 1 cup, finely chopped red onion
- 1 large red cabbage, cored and thinly sliced
- 1 bay leaf
- 3 cloves
- pinch of salt and pepper
- 1/2 cup good red wine (full bodied)
- 1/4 cup red wine vinegr
- 2 tbsp. dark brown sugar
- 1/2 cup grated apple
- 1/4 cup red currant jelly
Heat the butter in a heavy saucepan and saute the onions until softened (about 2 minutes). Add the cabbage and saute until coated with the oil. Add the bay leaf, cloves and allspice and season with salt and pepper.
Pour in the wine and vinegar and sprinkle in the brown sugar. Toss together and bring to a boil, stirring only occasionally.
Turn the heat to low, add the apples , over and cook for 1 hour, stirring occasionally. If you need to, add water to prevent sticking. Add the jelly and cook a further 20 minutes covered.
Taste and adjust the seasonings if you need to.
Melba Sauce
This is great even with vanilla ice cream. Serve with fresh raspberries over a cool pannacotta or fresh peaches.
- 1 quart fresh raspberries, pureed
- 1/4 cup red currant jelly
- 2 tsp. cornstarch
- 2 tbsp. water
- sugar to taste
- Kirsch to taste
Combine berries, and jelly in a saucepan, over low heat. Stir until the jelly has dissolved.
Now dissolve cornstarch in water and add to the mixture, stirring contantly untl smooth and clear.
Stir in the sugar and Kirsch. Yumm……
Seared Duck Breast Hors d’Oeuvres
This, I will admit, is a bit off the wall but actually a ‘step up’ for a fabulous evening. Valentine’s is coming up soon. Maybe this is the answer. This would be great to have as a bite before going out for dinner and served with a signature drink.
- 8 oz. duck breast (frozen)
- 2-3 heads Belgian endive
- 1/2 cup roasted and salted almonds, coarsely chopped
- 2 pinches of hot paprika
- 8-10 basil leaves, very finely shredded
- 1/2 cup red currant jelly
Preheat oven to 400 degrees.
Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Add breast, skin side down. Cook about 15-18 minutes until fat renders and the skin becomes deeply brown and crispy. To avoid spattering, pour off the excess fat into a small bowl as it accumulates.
Place skillet in oven.
Bake duck for about 8-9 minuites until it reaches an internal temperature of 135-140 degrees. (If made ahead, cover and refrigerate up to two days).
Separate endive leaves and lay out in a single layer on a work surface, Stir almonds with the paprika to taste (not kill). Crosswise, very thinly slice duck. Lay the slices on the leaves, add a generous pinch of the basil and a dab of the jelly. Scatter the tops with the almonds and serve immediately.
Have fun with this and remember when y ou finish reading through, be sure to say out loud “damn, I can do this.”