Red Cabbage Cabernet Sauvignon Sauce
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
48
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil2 tsps
Garlic (chopped)4 tbsps
Shallot (chopped, divided)230 g
Red Cabbage (sliced)2 tsps
Corn Starch1 tsp
Salt3 tsps
Sugar2 tbsps
Lemon Juice (fresh)1 cup
Cabernet Sauvignon2
PotatoesDirections:
1
In a saucepan, over medium heat add olive oil, garlic and 2 tablespoons of the shallots
2
Stir for 1 minute
3
While stirring, add the red cabbage
4
Prepare a mixture of the duck stock and cornstarch, and add this mixture to the cabbage
5
Continue stirring until the sauce begins to boil, then add the salt and sugar
6
Add the remaining 2 tablespoons chopped shallots and lemon juice
7
Finish by adding the cabernet sauvignon to the sauce
8
Transfer the red cabbage sauce into the center of a serving plate, topping it with the sliced duck
9
Garnish around the duck with potatoes
10
In between each potato place steamed carrots, string beans, broccoli and zucchini
11
Finally, add several pieces of gold leaf on top of the duck
12
(Eat gold for a long life)