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Duck with Seville orange and savoy cabbage

Duck with Seville orange and savoy cabbage

Name: Duck with Seville orange and savoy cabbage
Total time: 40 min
Yield: serves 4
Ingredients: 4 duck breasts; 1 large Seville orange zested and juiced; 2 tbsp honey; 2 cloves; 1 stick cinnamon; fresh chicken stock made up to 300ml; 1 savoy cabbage heart removed and shredded; butter; to serve mashed potato

Published: March 25, 2015 at 4:07 PM

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serves 4

Easy

Total time: 40 mins

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Seville oranges have a short season, from the end of December to February. Their bittersweet flavour makes a classic marmalade but they also go well with rich meats such as duck as they cut through any fattiness. Here they make a great sauce for duck breasts, served with mash and savoy cabbage.

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Ingredients

Nutrition

4 duck breasts
1 large Seville orange

zested and juiced
2 tbsp honey
2 cloves
1 stick cinnamon
fresh chicken stock

made up to 300ml
1 savoy cabbage

heart removed and shredded
butter
to serve mashed potato

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Heat a non-stick frying pan. Put in the duck breasts, skin-side down then turn down the heat and leave for 10 minutes until the fat on the duck is golden brown and crisp. Pour off the fat, turn the duck over then stir together the orange juice, zest and honey and add to the pan with the cloves, cinnamon and stock. Simmer for 10-12 minutes. Remove the duck and rest in a warm place for 5 minutes. Reduce the sauce a little and season.
step 2

Cook the cabbage in a little butter until wilted but still bright green. Slice the duck and serve with the cabbage, sauce and some creamy mash.

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