4 Pontiac potatoes, peeled, cut into 2cm cubes
2 tbsp olive oil
1 bunch thyme sprigs
4 garlic cloves
4 x 240g duck legs*
1 red onion, halved, sliced
1/2 red cabbage (750g), finely shredded
2 tbsp brown sugar
8 dried juniper berries*
3 cups (750ml) dry red wine
250g jar spiced redcurrant jelly*
Chopped flat-leaf parsley, to garnish
Preheat the oven to 200°C. Place the potato in a large saucepan of cold salted water. Bring to the boil and cook for 2 minutes. Drain, rinse under cold water and dry well with paper towel. Toss in 1 tablespoon of the oil. Lay thyme and garlic in a roasting pan, place duck on top and scatter potatoes around. Season and roast for 45 minutes, turning potatoes occasionally, until duck is cooked and potatoes are golden.
Meanwhile, heat remaining tablespoon of oil in a large pan over medium heat. Cook onion for 3-4 minutes. Add cabbage, sugar, juniper berries and 350ml wine, then bring to the boil. Cover and simmer over low heat, stirring occasionally, for 35 minutes. Stir in 2 tablespoons of jelly. Place the remaining jelly and wine in a pan and simmer over medium heat for 4-5 minutes until reduced and syrupy. Divide the cabbage among plates top with the duck, then drizzle with the sauce. Serve with potatoes.
Recipe by Taste