Good Sides for Roast Duck
I'm roasting a whole duck for XMas and would like some good sides to go with. It's just DH and I but I don't mind if a recipe or dish makes a lot. I'm cool with leftovers and I know taht a duck does not yield tons of extra meat (probably none the way DH eats!).
Any ideas? Favorite recipes?
Well, instead of a traditional sauerkraut, try this (which is very easy on the chef and great as leftovers):
This is classic Marcella Hazan recipe for smothered cabbage (cavolo sofegao) in the Venetian style.
Finely shred a couple of pounds of green or white or savoy cabbage. In a heavy pot (with a cover), saute a finely chopped onion over medium heat in a quarter cup of olive oil until the onion starts to color, then add a clove or two of chopped/minced garlic. Then add the cabbage and toss around. When it's good and coated, add salt and black pepper and a tablespoon of red wine vinegar. Mix well, and turn the heat down to low and cover. Stir occasionally over the next 90 minutes, and add a tablespoon or two of water if it gets too dry.
I found the leftovers blend magnificently with linguine fini. So you can use a small portion of linguine fini (1-2 oz dry) and amplify with as much cavolo sofegao as you like! Either a garlic/oil sauce or butter/parmesan sauce. Which makes sense when you realize the central European tradition of marrying egg noodles and shredded cabbage (Venice was governed for a time by Austria-Hungary in the 19th century).
I like sauteed/braised baby bok choy with shitake mushrooms. A little sesame oil goes well at the end if you feel so inclined.
We had duck over the weekend. I made the leek and walnut fritters in this month's Bon Appetit, some of the remaining zinfandel cranberries from Thanksgiving, plus a simple salad and a sparkling pinot noir.
And there was enough duck leftover for duck and wild rice soup last night.
Red cabbage, braised with a little red-currant jelly (or crabapple). The old Time-Life Scandinavian book has a good recipe.