Stuffed cabbage with duck
Stuffed cabbage with duck & blueberry reduction
Preparation time1 hour
Winery pairingGrand Cordon Rosé
- 200g blueberries
- 2 shallots
- 25cl dry white
- wine 200g butter
- Salt & pepper
- 1 round cabbage
- 2 confit duck legs
- Duck fat
- 1 shallot
- 1 carrot
- Salt & pepper
Step 1. Stuffed Cabbage
- Remove 8 nice cabbage leaves, rinse them and blanch them in salted boiling water for 8-10 minutes. Strain the leaves and set aside.
- In a large saucepan, brown the chopped shallot and diced carrot in a little duck fat. Then add half the cabbage cut into thin strips.
- Leave the cabbage to soften for about fifteen minutes, stirring frequently.
- Shred the meat by removing the skin and bone.
- Put the meat in a frying pan and mix, leaving it to cook for a few more minutes, then correct the seasoning.
- Remove the large stalks on the leaves, put a small lump of filling in the center of the leaf and fold it over on itself.
- Put the stuffed cabbage leaves into an oven dish, salt lightly and add a little duck fat on each leaf. Put into the oven at 180°C for 25-30 minutes.
- Although the recipe deliberately comprises more vegetables than meat, you can of course increase the amount of meat if you wish.
Step 2. Blueberry Sauce
- Heat a saucepan containing olive oil, add the shallots and leave to soften for 2 minutes. Pour in the white wine and blueberries, and bring to a slight boil.
- Lower the heat to medium and leave to reduce by 2/3 for 15 minutes and mix everything.
- Gradually blend the butter cut into small cubes into the sauce and gently whisk until a smooth, homogeneous sauce is obtained. Add salt and pepper to correct the seasoning.
Mumm GrandCordon Rosé
Discover the cuvée
Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.