What sides go well with braised duck?
I am going to make my first braised duck tonight - for an early celebration. What side dishes go well with duck?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
7 Comments:
Sweet and sour red cabbage
1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Serves 6-8.
grampart at 9:13AM on 12/23/07
Roasted Potatoes
Microwave desired quantity of medium sized red potatoes till cooked through (can do this night before and refrigerate). Cool completely, cut into quarters and coat with some of the duck fat rendered from your braised duck. Roast along side your duck preferably in a non-stick pan till nice & browned and crispy on the outside. If you wish, you can toss your herb of choice or a clove of minced garlic on the duck fat coated pieces before roasting.
This method is handy since it can cook in the same temp oven as your duck. We do these with our ribs roasts too, using some of the rendered beef fat from the roast.
kathyvegas at 1:03PM on 12/23/07
Try this one. It's my wild game riff off Persian "jewelled" rice. Cook some long-grain rice, cook some wild rice (they need to be done separately), then add "craisins," the sweetened dried cranberries. Toss it all together with a little fresh thyme and either warm duck fat (you will have plenty, even if you also do those potatoes listed above, which, by the way, I'd recommend, too) or olive oil.
For a green thing, try broccoli rabe chopped and sauteed with fresh garlic, olive oil and served with a little squeeze of lemon right at the table.
Enjoy!
HunterAnglerGardenerCook at 6:21PM on 12/23/07
Polenta would be nice, but my first vote would have to be roasted potatoes - esp if you roast them in the duck fat.
I like to pan roast fingerlings. Select potatoes of the same size, as straight as you can get them. Par cook about 7-10 minutes, till just tender. Strain onto a sheet pan or cookie sheet to cool slightly. Cut in half lengthwise and season with salt & pepper. They can sit this way till you are ready to saute them, overnight if needed.
Heat oil, preferably duck fat, in a non-stick (or well seasoned) pan. Place potatoes cut side down and cook over medium heat till nicely browned. Shake pan occasionally. They take about 20 minutes or so on slow fire to brown well.
They will be cripsy and yummy ...
kjgibson at 8:21PM on 12/23/07
I'm a big fan of sweet potatoes with duck, but it's probably the New Orleans in me talking!
kmnola at 11:05PM on 12/23/07
Sweet potatoes sound great - all the suggestions sound delicious.
I posted this just before making the trek into San Antonio to do my shopping. I couldn't find a whole duck, so I did duck breasts and served the wonderful sweet & sour cabbage as grampart suggested. It was beautiful and a delightful addition of flavors to the duck. I did think that I could have done with a bit less balsamic, I ended up letting it cook without a lid so it could cook down - but it was very good.
I appreciate all the ideas and the generosity of spirit here.
cmckenna at 7:45PM on 12/24/07
and I did not braise them as much as cook them in their own fat in a fairly quick manner. I found a recipe from Food Network that was just fine.
I still would like to do the duck in the slow braising way, but the little breasts really did not need an hour to cook.
cmckenna at 7:46PM on 12/24/07