Bart's Recipes
Shred the red cabbage paper-thin and slice the red onion into half moons. Heat one tablespoon of olive oil in a heavy-bottomed pot, sauté the onion for five minutes, then add the cabbage along with the diced apple, red wine, apple cider vinegar, bay leaves, cloves, and cinnamon stick. Cover and braise over low heat for forty-five minutes. The acid from the vinegar and wine is more than just flavor here: it stabilizes the red pigments in the cabbage, whereas cabbage cooked without acid turns a dull blue-purple during long cooking.
Meanwhile, score the fat of the duck breast in a diamond pattern, cutting just down to the meat, and season generously with salt. Place it fat-side down in a cold frying pan, and only then turn the heat to medium-low. This allows the thick layer of fat to render slowly, making the skin truly crispy; in a hot pan, the outside will burn while the fat underneath remains chewy. Pour off the rendered fat a few times during cooking.
Cook for twelve minutes until the skin is golden brown, flip, and cook for another three minutes. Let the meat rest under foil for ten minutes before slicing it at an angle.
Peel the parsnips, boil for twenty minutes until soft, drain, and mash with the butter and cream until smooth. Season to taste and serve everything together.
