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Recipe - Roast Duck Breast on Cider-Soaked Red Cabbage
Ingredients - Serves 4
- 4 Duck Breasts
- 1 Large Red Cabbage
- 2 Cooking Apple
- Brown Sugar
- Butter
- Cider
- Raisins
- Chicken Stock
- Red Wine
- Preheat the oven to 180C/350F/Gas 4.
- Make the red wine sauce by adding red wine to chicken stock, and allow to
reduce.
- Score the skin of the duck breast, then season.
- In a pan, add some butter and allow to melt, then add the duck, skin side
down to the pan. Leave for a minute then turn over and seal the mean.
- Once colour is added, turn the meat over so it is skin side down, and then
place in an oven for 15 -- 20 minutes.
- Whilst the duck is cooking, skin the apple, cut into chunks and then slice
the cabbage.
- In a pan add butter and sugar. When melted, add the apple followed by the
raisins. Allow to heat through then add the sliced cabbage. After a few
minutes, pour in some cider, enough to cover the cabbage. Allow to cook
until the cabbage is tender.
- Remove the duck from the oven and allow to rest.
- Once the cabbage is cooked, strain the cider from the cabbage. Keep the
cider from the cooking and add it to the red wine sauce. Place this on a
high heat and allow to reduce further, it is ready when it coats the back of
the spoon.
- Serve the cabbage, then slice the duck breast. Place on top of the cabbage
and then drizzle the reduced sauce
around the cabbage in a decorative style.
