Duck with Seville orange and savoy cabbage

  • serves 4
  • Easy

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.



  • duck breasts 4
  • Seville orange 1 large, zested and juiced
  • honey 2 tbsp
  • cloves 2
  • cinnamon 1 stick
  • chicken stock fresh, made up to 300ml
  • savoy cabbage 1, heart removed and shredded
  • butter
  • mashed potato to serve


  • 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.