sauerkraut stuffed duck with roast apples and mulled wine gravy

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Sauerkraut-stuffed duck with roast apples and mulled wine gravy

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This festive roast duck sings with mulled wine flavours. A cinnamon, clove, star anise and nutmeg rub spices the duck’s skin and it’s served with a rich mulled wine gravy. “A bit of a Boxing Day tradition in my house, inspired by the magnificent Nigella Lawson’s Bohemian goose recipe,” says delicious. food producer Pollyanna Coupland.

Ingredients

1 large (about 1.8kg) whole duck

200g sauerkraut

4 braeburn apples

Roast potatoes and/or veg to serve

For the mulled wine gravy

Dahs vegetable oil

1 shallot, roughly chopped

2 garlic cloves, roughly chopped

1 sage sprig

1 cinnamon stick

1 star anise

2 cloves

200ml red wine

Juice ½ orange

Chicken stock, if needed (optional)

15g unsalted butter

15g plain flour

For the mulled spice rub

1 star anise

2 cloves

½ cinnamon stick

½ tsp black peppercorns

¼ nutmeg, finely grated

1 tsp brown sugar

Finely grated zest 1 orange

1 tsp flaky sea salt

Directions

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Sauerkraut-stuffed duck with roast apples and mulled wine gravy

Ingredients

Directions

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