Honey Glazed Duck Breast with Braised Red Cabbage

      Honey Glazed Duck Breast with Braised Red Cabbage, Roasted Sunchokes and Homemade Blackberry Jam

      Makes 8 Servings


      Duck Breast

      8{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} DuckBreasts

      5c{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Water

      3/4c{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} Salt

      1/3c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Brown Sugar

      Peel of One Orange

      1/2 bunch{}{}{}{}{}{}{} Thyme

      2pcs{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} StarAnise

      3{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} GarlicCloves

      Honey Glaze

      1c{}{}{}{}{}{}{} Local Honey

      1 {}{}{}{}{}{}{}{} CinnamonStick

      6 pcs{}{} Whole Allspice

      3 pcs{}{} Cardamom Pods

      4 pcs {} Star Anise



      Braised Red Cabbage

      1c{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Red Wine

      3/4c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Brown Sugar

      3/4c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Red Wine Vinegar

      1{}{}{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Cinnamon Stick

      3{}{}{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Star Anise

      2TBS{} {}{}{}{}{}{}{}{}{}{}{} Red Currant Jelly

      1Head{}{}{}{}{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Red Cabbage (thinly shredded)

      1/2 c{}{}{} {}{}{}{}{}{}{}{}{}{}{} Hazelnuts, Chopped

      1/2c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Medjool Dates, Chopped

      4TBS{} {}{}{}{}{}{}{}{}{}{}{} Curly Leaf Parsley, Chopped




      1 lb{}{}{}{}{} Sunchokes

      1/4c{}{}{}{} Olive Oil

      {}{}{}{}{}{}{}{}{}{}{} Salt &Pepper


      Blackberry Jam

      4 lbs{}{}{} {}{}{}{}{}{}{}{}{}{}{} blackberries

      4 lbs{}{}{} {}{}{}{}{}{}{}{}{}{}{} Sugar

      1/2c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Water

      4 {}{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Lemons (juice, seeds and rindseparated)

      1/2c{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Sugar

      1TBS{} {}{}{}{}{}{}{}{}{}{}{} Pectin

      2 stalks {}{}{}{}{}{}{}{}{} Rosemary

      2pcs{}{}{} {}{}{}{}{}{}{}{}{}{}{} Vanilla Bean, seeds scraped out

      {}{}{}{}{}{}{}{}{}{}{} {}{}{}{}{}{}{}{}{}{}{} Sherry Vinegar



      Duck Breast

      Place the duckbreasts in a 2 quart dish. Bring water to a boil, add the salt and sugar, andbring to second boil until both have dissolved.{}Remove from heat, add the orange peel, thyme, anise and garlic and letstand until it reaches room temperature.{}Chill the brine and pour over the duck breasts, allow them to sit for 1hour. Remove duck from brine and refrigerate, uncovered, overnight, in order todry it out.

      Once dry, score theduck in a hash mark pattern.{}{}

      Honey Glaze

      Warm the honey overmedium heat until you begin to see ripples. Remove from heat and stir incinnamon, allspice, cardamom and anise.{}Cover and let sit overnight.

      Red Cabbage{}

      Put shreddedcabbage into large bowl.{} In a Dutch ovenor ovenproof pan, combine the first six ingredients over medium heat untilhot.{} Cover and place in a 350 degreeoven and cook for one hour.

      Remove from theoven, return pan to stove and cook off excess liquid over medium heat.{} Add to the cabbage and stir until you see aglossy texture. Just before serving, add the hazelnuts, dates and choppedparsley.


      Preheat oven to 350degrees. Slice the sunchokes lengthwise into 1/4 inch slices. Add to a bowl andseason with the oil, salt and pepper. Place on a wire rack and cook for 10 -15minutes.

      Blackberry Jam

      Combineblackberries, 4 lbs. of sugar, vanilla bean scrapings and water and bring to asimmer.{} Wrap and tie the lemon seeds,rind, vanilla pods and rosemary in cheesecloth.{}Add that, along with the vanilla scrapings, to the pot.{}



      Combine the 1/2 cup sugarand pectin, and then add to the pan.{}Bring to a rolling boil for 15 minutes.{}Remove from the stove and add the lemon juice.{} Remove the cheese cloth. Pour into a cleanjar to cool.

      To Finish and Serve:

      Place about a cupof the cooled jam into a small bowl, and slowly add sherry vinegar, tastinguntil you get a nice balance of flavor.{}

      Bring the duck toroom temperature (about 30-40 minutes).{}Season with salt and pepper.{}Place breasts, skin side down, in a large ovenproof frying pan (note: pan should be cool or at room temperature).{} Cook over medium high heat for about 3-4minutes, until skin is golden brown.{}Turn breasts over and cook, skin side up, for about one minute.{}

      Place pan in a preheated oven at 350 degrees and cook for 4 minutes.{} Brush each breast with the honey, allowinghoney to sit for a few minutes unti it warms up.

      Put duck back inthe oven for 2 minutes.{} Remove and brushwith additional honey.{} Slice and placeon individual serving plates, along with cabbage, sunchokes and spoonful of thejam.{}