Roast Gressingham Duck Breast, Braised Red Cabbage and Champ with Thyme Sauce

Succulent roasted duck breasts served with traditional Irish champ, sweet braised red cabbage, and a rich thyme-infused red wine reduction.

Duck Main Course Gourmet Roast Potato

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

45.5g

per serving

182 g total

Fat

39.1g

per serving

156.4 g total

Protein

35.7g

per serving

142.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

CondimentsSauces

Dairy

Large knob

A splash

Liquids

Water

A splash

200

Red Wine

750

Beef Stock

Veal or beef stock

Meat

piece

Duck Breasts

Gressingham duck

NutsSeeds

sprig

Thyme

Fresh

piece

Bay Leaf

Vegetables

piece

Red Cabbage

Core removed, finely chopped

piece

Potatoes

Maris Piper, peeled and cubed

piece

Spring Onions

Finely sliced on the diagonal

Method

Preheat the oven to 200°C.

Combine cabbage, sugar, vinegar, and water in a pan and simmer covered for 25 minutes until soft.

Boil potatoes until tender, then drain and allow to steam dry.

Melt butter in milk and mash into the potatoes with spring onions.

Simmer red wine, stock, thyme, and bay leaf until volume reduces by two-thirds.

Fry duck skin-side down in a dry pan for 8 minutes, draining rendered fat.

Roast duck flesh-side down in the oven for 7-8 minutes, then rest for 5 minutes.

Assemble by layering champ, cabbage, and duck, then finishing with sauce.