In­gre­di­ents:

Lancashire Life - - Food & Drink -

FOR THE BRAISED RED CAB­BAGE 2 shal­lots

½ red cab­bage (about 200g)

Olive oil

1 cin­na­mon stick

¾ cloves

A grat­ing of fresh nut­meg

100g veg­etable stock

FOR THE DUCK 4 duck breasts

Sea salt and pep­per

FOR THE STRAW­BERRY RED WINE SAUCE 1 shal­lot

400ml red wine

100ml port

200ml chicken stock 100g hulled and halved strawberri­es

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