December 29, 2023

Roast Duck, Jerusalem Artichokes (or sunchoke), Braised Red Cabbage & Red Wine Jus by Barry Horne

By Online Provenance Butcher
Roast Duck, Jerusalem Artichokes (or sunchoke), Braised Red Cabbage & Red Wine Jus by Barry Horne

Serves 4


1 whole duck (approx 2kg) - Shop here

1 onion 

2 carrots

2 sticks celery

500g Jerusalem artichokes

100g duck fat

5g thyme 

1 head of red cabbage

100g brown sugar

150ml vinegar (either white or red wine)

500g beef stock - Shop here

1 tsp chinese 5 spice

1 pouch of True Foods Red wine Jus


Preheat the oven to 220 degrees C

Start by prepping the duck for roasting. Get a roasting tray and roughly chop the carrot, onion and celery and add to the tray. Place a wire rack on top of the vegetables and place the duck on top. Lightly score the skin and season all over and inside. Allow to sit in room temp for about 30 mins.

Once the duck is around room temperature, put into the oven and roast for 10-15 mins, then drop the temp down to 140 degrees C and cook the duck for 20 mins per kilo (for medium) or until the internal temp of the legs is around 75 and the breast is around 55 deg C.

While the duck is cooking, prep the vegetables. Wash the artichokes and add to a pot of salted water and bring to a boil, simmer until tender, then slice all of them in half. Drizzle over the duck fat and season with salt pepper and thyme. Roast in the oven at 190 degrees for 20-25 mins or until nicely browned.

For the red cabbage, slice the cabbage relatively fine and add to a large pot, add the sugar, vinegar, beef stock, Chinese 5 spice and salt and pepper and put on a high heat, once it’s up to a boil reduce to a medium heat and cook for 30 mins.

When the duck is cooked remove and allow to rest for 20-30 mins.

While it’s resting, take the tray of vegetable and spoon out some of the excess fat, add the red wine jus and a little extra stock if needed and season well and strain. Keep the sauce warm until needed.

When its time to serve, carve the duck by taking the legs off and splitting in two, then remove the breast from the crown and split in two and serve along with a nice amount of cabbage, roast artichokes and some of the jus.