Place all the other spices in a non-stick frying pan over a medium heat. To release the flavours of the spices, cook them, stirring for 1 minute until lightly toasted. Transfer to Braun’s Coffee and spice grinder accessory and grind until coarsely crushed
Preheat the oven to 180°C.
For the glaze, bring the maple syrup, garlic, freshly ground Christmas spice mixture and water to the boil. Reduce the mixture to a syrup and remove from the heat.
Remove any excess fat from inside the cavity of the duck, then pierce the duck skin all over with a fork and stuff the neck end of the cavity with the quartered orange and cinnamon stick. Rub half of the spice powder all over the skin and season with salt and freshly ground black pepper. Transfer the duck to a medium roasting tray and roast for around 1 hour 40 minutes or until the duck is beautifully crisp and the meat falls easily away from the bone.
For the red cabbage, shred the red cabbage, apple and onion in Braun’s MQ 30 chopper accessory. Put the shredded cabbage, apple and onion in a large casserole. Add the remaining ingredients, season well, cover with a tight-fitting lid and set the pan over a low heat. Cook for about 1 hour, stirring occasionally until the cabbage is tender.
Heat the olive oil in a large saucepan and gently sauté the onion and ginger until tender. Add the pumpkin, and then stir in the chicken stock. Simmer for about 20 minutes, until the pumpkin is tender. Add the lime juice and season with salt and pepper. Blend the mixture with the MQ9 hand blender. Thanks to the ACTIVEBlade technology, even the tiniest particles are finely puréed quickly and easily for the perfect result.
Attach Braun’s MQ 30 chopper accessory to Braun’s MQ 9 hand blender to roughly chop the ginger for the Christmas duck.
When the braised red cabbage is tender, remove the star anise and the cinnamon stick.
Brush the duck all over with the glaze and serve with the red cabbage and the pumpkin puree.
Place all the other spices in a non-stick frying pan over a medium heat. To release the flavours of the spices, cook them, stirring for 1 minute until lightly toasted. Transfer to Braun’s Coffee and spice grinder accessory and grind until coarsely crushed
Preheat the oven to 180°C.
For the glaze, bring the maple syrup, garlic, freshly ground Christmas spice mixture and water to the boil. Reduce the mixture to a syrup and remove from the heat.
Remove any excess fat from inside the cavity of the duck, then pierce the duck skin all over with a fork and stuff the neck end of the cavity with the quartered orange and cinnamon stick. Rub half of the spice powder all over the skin and season with salt and freshly ground black pepper. Transfer the duck to a medium roasting tray and roast for around 1 hour 40 minutes or until the duck is beautifully crisp and the meat falls easily away from the bone.
For the red cabbage, shred the red cabbage, apple and onion in Braun’s MQ 30 chopper accessory. Put the shredded cabbage, apple and onion in a large casserole. Add the remaining ingredients, season well, cover with a tight-fitting lid and set the pan over a low heat. Cook for about 1 hour, stirring occasionally until the cabbage is tender.
Heat the olive oil in a large saucepan and gently sauté the onion and ginger until tender. Add the pumpkin, and then stir in the chicken stock. Simmer for about 20 minutes, until the pumpkin is tender. Add the lime juice and season with salt and pepper. Blend the mixture with the MQ9 hand blender. Thanks to the ACTIVEBlade technology, even the tiniest particles are finely puréed quickly and easily for the perfect result.
Attach Braun’s MQ 30 chopper accessory to Braun’s MQ 9 hand blender to roughly chop the ginger for the Christmas duck.
When the braised red cabbage is tender, remove the star anise and the cinnamon stick.
Brush the duck all over with the glaze and serve with the red cabbage and the pumpkin puree.
