Roast duck with red cabbage

Serves - 2

+ 4 bowls of soup

Duck is a truly wonderful meat. Duck contains a variety of micronutrients, including iron, selenium, and a small amount of vitamin C. It also contains a variety of B vitamins but is particularly high in niacin (B-3) and B-12.

Nutrition per serving

Fat: 12 g

Carbs: 30 g / Fibre: 8 g (Net Carbs: 22 g)

Protein: 40 g

Ingredients

• 1 whole duck

• 1 t szechuan pepper

• 1/2 t cinnamon

• 1 t allspice

• 1 t smoked paprika

• 1/2 t ground ginger

• 1 t pink salt

• 1 orange

• 1/4 red cabbage

• splash of water

• knob of butter

• 1 t cinnamon

• 1/2 butternut squash

• butter (melted)

• 4 spring greens leaves

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Method

1. Preheat oven to 180ºC / 350 F.

2. Prick the skin of the duck with a knife, season all over with salt and spices, and place orange inside.

3. Place on a roasting tray and roast for 20 minutes per 500g plus 20 minutes.

4. Peel and cut butternut squash into wedges and spread onto a baking sheet.

5. Baste in melted butter and roast for 40 mins.

6. Once duck is cooked, rest for at least 20 minutes before serving.

7. Drain jus into a jug.

8. Shred and sauté cabbage in a pan with a splash of water, cinnamon and knob of butter for 15 mins. Keep adding water if necessary.

9. Shred and simmer spring greens for 5 mins.

10. Serve duck with roasted roots, sautéd red cabbage and spring greens, drizzled with duck jus.