Rib Room Rotisserie Duck And Braised Red Cabbage

Cut the orange in half, put the duck in a large bowl and squeeze the orange over the duck, then place the rind of the orange in the cavity of the duck along with the apple, onion, garlic, bay leaves and one whole sprig of each herb.

In a small bowl, mix together the chopped thyme, rosemary, olive oil, salt and pepper. Sprinkle mixture all over the duck. Cover the large bowl with plastic wrap and refrigerate overnight.

Preheat rotisserie to 350 degrees F. Place the duck on the spit. Cook duck for 1 hour and 15 minutes, or until meat is cooked through and skin is crispy. Remove from oven and let rest for 20 minutes before carving.

To roast in the oven: Preheat the oven to 350 degrees F. Place the duck on a rack in a roasting pan and roast in the oven for 1 hour. Turn the temperature down to 300 degrees and cook for another hour, until crisp and tender. The duck is ready when the skin is crisp and the leg bones can be easily removed.

For the braised red cabbage: Tie the allspice, juniper berries, cinnamon stick and bay leaf in a cheese cloth pouch.

Heat a large pot, with a tight-fitting lid, over high heat. Add the bacon and cook, stirring, until crispy and its fat has rendered, about 3 minutes. Lower the heat to medium, and add the onion and the pouch of spices. Cook, covered, stirring occasionally, until the onion is soft and the spices are fragrant, about 7 minutes.

Raise the heat to medium-high. Add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, stock, apple juice, vinegar, sugar, and the salt. Season with pepper and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.

Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Season generously with pepper. Transfer to a serving dish and serve.

Recipe Source: Chef Anthony Spizale of the Rib Room, New Orleans.