Honey-Mint Duck

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

The perfect dish for a New Year's table, designed for a small gathering. The cabbage and beet garnish should be served warm.

Ingredients

Duck - 4 lbs
Mint - 1 bunch
Honey - 3 teaspoons
Butter - 3.5 oz
Lemon - 1 piece
White Cabbage - 1 head
Yellow Beets - 1 piece
Red Wine Vinegar - 2 tablespoons
Brown Sugar - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Sugar - to taste

Step by Step guide

Step 1

Chop the mint and zest the lemon. Mix 1 tablespoon of mint with 1 teaspoon of honey, 4 tablespoons of butter, and the lemon zest. Add salt and pepper to taste.

Step 2

Pat the duck dry with a towel and rub it with salt. Place the mint mixture inside the duck, and rub the outside of the duck with 1–2 tablespoons of butter. Place the duck in a roasting pan and put it in a preheated oven at 392°F for 1.5 hours.

Step 3

Finely shred the cabbage and grate the peeled beet on a coarse grater. Mix them together. In a large skillet, sauté the cabbage and beet in a small amount of oil. Transfer the sautéed cabbage and beet to a heavy-bottomed pot, add vinegar and brown sugar, and stir. Cook on low heat covered for 20 minutes.

Step 4

Finely chop the lemon flesh, place it in a saucepan, and cook over medium heat for 4 minutes. Add honey and sugar to taste, and bring to a boil. Stir the remaining mint into the lemon-honey mixture. Remove from heat and let it steep.

Step 5

Transfer the cooked duck from the roasting pan to a large platter, garnish with cabbage, and drizzle with a small amount of the mint-lemon sauce. Serve the remaining sauce separately with the duck.