This is a beautiful, autumnal dish from John and Sandy Wyer of Forest Avenue in Dublin.
The quality of the duck is very important, which is why we use Thornhill duck. The secret to this dish is to render the fat by cooking the duck, skin side down, on a low to medium heat. We don’t use oil, but a liberal sprinkling of sea salt is needed. It creates texture on the skin.
For the duck
- 2-3 ducks breasts
- Sea salt
- Cracked black pepper
- Honey, to glaze
- 1 handful chopped, roasted hazelnuts, to garnish
For the baked cabbage
- 1 head pointed cabbage or Savoy cabbage
- 1 bunch thyme
- 2 cloves garlic, crushed
- Trimmings of smoked bacon, optional
- Sea salt
For the kohlrabi
- 300g plain flour
- 10g table salt
- Water, to combine dough
- 2 heads kohlrabi, peeled
- 1 knob butter
- 1 wedge lemon
For the apple mustard
- 8 Pink Lady apples
- 1 tablespoon sugar
- 2 tablespoons wholegrain mustard
- Lemon juice, to taste
- To cook the cabbage, place the head of cabbage onto a sheet of tin foil with the rest of the ingredients. Wrap the cabbage tightly in the foil and bake in a preheated oven at 190ºC/gas mark 5 for one hour. Remove and set aside to cool.
- To cook the kohlrabi, place the flour into a bowl with the salt and mix. Add enough water to just bring together into a firm dough. Roll out the dough until thin, then wrap each head of kohlrabi in the dough. Bake in a preheated oven for 25 minutes at 180ºC/gas mark 4. Remove and set aside. When cool, remove dough and discard. Thinly slice the kohlrabi with a mandolin or sharp knife and cut into discs with a round cutter. The trimmings can also be used for crushed kohlrabi or as an ingredient in a salad.
- To prepare the apple mustard, peel and thinly slice the apples. Add the slices of apple and sugar to a preheated pot with a splash of water. Cover and steam for 8-10 minutes until the apples are tender. Blend with the mustard until smooth. Add lemon juice to taste. Set aside.
- To cook the duck, score the skin and season the duck generously with the sea salt and pepper. Place onto a warm pan skin side down. Continue to cook on the skin side, rendering and discarding the fat as you go until the skin is crispy (about 15 minutes). Turn the breast and cook on the other side for 2 -3 minutes. Remove and let rest for 8-10 minutes.
- To serve, portion the cabbage into wedges and place onto a chargrill. Grill for 5-6 minutes. Reheat the duck on a pan, glazing with the honey. Reheat the kohlrabi in a pot with a dash of water and a knob of butter. Finish with lemon juice, then place a couple of discs onto a plate. Add a dollop of the apple mustard and finish with the sliced duck and a sprinkle of chopped, roast hazelnuts.
TIP: Resting the duck before carving is essential.