Duck Heaven

Today I roasted a duck according to Jamie Oliver's wonderful recipe--the one from Happy Days with the Naked Chef with the rhubarb, sage, and ginger. It makes the most delectable gravy. I think I blogged something like it a while back, but I am too lazy today to look it up.

To go with the duck, I made the side dish below. I usually make colcannon according to the excellent Sundays at the Moosewood Restaurant recipe, but this was a nice change and was slightly easier.

COLCANNON
2 1/2 c. shredded green cabbage
1/2 c. milk
three medium mealy potatoes, diced
one leek or half a sweet onion, sliced thin and chopped coarsely
a pinch of ground mace
salt and freshly ground pepper to taste
1 Tbs. butter

Cook the shredded cabbage in a pot of salted boiling water until tender (about 7 to 10 minutes).
Meanwhile, in a separate large-ish saucepan, bring the milk to a boil. Add the leek and potatoes and reduce to a simmer. Simmer, partly covered, for 15 minutes or so, until the potatoes are very soft. Stir in the mace and mash well.
Combine the cabbage with the potatoes in a serving dish. Season with salt and pepper, then slap on the butter and cover for a few minutes until it melts. Serve immediately.