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How To Make Maple Glazed Duck with Savoy Cabbage
Juicy and tender whole duck is glazed in a sweet sauce, packed with earthy herbs, and served with tender cabbage to yield a tasteful maple glazed duck dish!
Serves:
Ingredients
For Duck:
- 1whole duck
- 1small yellow onion
- 1garlic head
- 1bunchfresh thyme
- 1bunchfresh parsley
- 1bunchfresh rosemary
- 2tbspkosher salt
- 1tbsppepper
- ½cupred wine vinegar
- 1cupvermont maple syrup
For Cabbage:
- 2tbspcanola oil
- 1tbspbutter
- 2celery stalk
- 2large carrots
- 1medium yellow onion
- 4garlic clove
- 2savoy cabbage heads,cored, white ribs removed
- kosher salt and pepper,to taste
Instructions
-
Preheat the oven to 350 degrees F.
Duck:
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Remove innards from cavity of duck and wash bird thoroughly. Fill duck with onion, garlic, herbs, salt, and pepper.
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In a small bowl, combine vinegar and maple syrup; brush outside of bird liberally with mixture. Place duck on roasting rack.
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Cook for 1 hour, glazing periodically.
Cabbage:
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In a large sauté pan over medium heat, heat the oil. Add butter, celery, and carrots; sauté 5 minutes.
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Add onion and garlic; sauté another 5 minutes, or until onion is translucent. Add cabbage, then season with salt and pepper.
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Place on a platter, serve roasted duck on top, and enjoy!
Nutrition
- Calories: 675.79kcal
- Fat: 54.20g
- Saturated Fat: 17.81g
- Trans Fat: 0.06g
- Monounsaturated Fat: 25.83g
- Polyunsaturated Fat: 7.38g
- Carbohydrates: 31.09g
- Fiber: 3.27g
- Sugar: 21.67g
- Protein: 16.69g
- Cholesterol: 99.42mg
- Sodium: 636.22mg
- Calcium: 111.30mg
- Potassium: 624.08mg
- Iron: 4.39mg
- Vitamin A: 247.54µg
- Vitamin C: 31.70mg
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