Stuffed cabbage with duck


Stuffed cabbage with duck & blueberry reduction

  • People
    For 4
  • Preparation time
    1 hour
  • Winery pairing
    Grand Cordon Rosé


Blueberry Sauce
  • 200g blueberries
  • 2 shallots
  • 25cl dry white
  • wine 200g butter
  • Salt & pepper
Stuffed Cabbage
  • 1 round cabbage
  • 2 confit duck legs
  • Duck fat
  • 1 shallot
  • 1 carrot
  • Salt & pepper


Step 1. Stuffed Cabbage

  1. Remove 8 nice cabbage leaves, rinse them and blanch them in salted boiling water for 8-10 minutes. Strain the leaves and set aside.
  2. 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.
  3. Leave the cabbage to soften for about fifteen minutes, stirring frequently.
  4. Shred the meat by removing the skin and bone.
  5. Put the meat in a frying pan and mix, leaving it to cook for a few more minutes, then correct the seasoning.
  6. 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.
  7. 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.
  8. 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

  1. 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.
  2. Lower the heat to medium and leave to reduce by 2/3 for 15 minutes and mix everything.
  3. 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 Grand
Cordon Rosé

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.

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