Duck L'orange With Braised Red Cabbage

⏱ 30 mins 🍽 4 serving(s) 🏷 Duck Breasts

This impressive dish features duck breasts seasoned with Chinese five spice, pan-seared and finished in the oven. They are served with red cabbage braised with orange rind and warm spices, and a glossy sauce made from orange juice, stock, honey and Grand Marnier. The plate is finished with caramelised orange segments for a sweet, citrus contrast. The recipe includes helpful tips for first-time cooks.

Duck L'orange With Braised Red Cabbage

Ingredients

  • 4 duck breasts
  • 1 teaspoon Chinese five spice powder
  • 1/2 head red cabbage
  • 60 ml water
  • 2 tablespoons caster sugar
  • 3 cm orange rind
  • 1 bay leaf
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard seeds
  • sea salt and pepper
  • 375 ml orange juice
  • 375 chicken stock
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 garlic cloves
  • 2 tablespoons honey
  • 2 tablespoons Grand Marnier
  • 100 g butter
  • california navel orange section

Method

  1. Thinly slice the red cabbage and place it in a large saucepan with 60 ml water, 2 tablespoons caster sugar, 3 cm orange rind, 1 bay leaf, 1/2 teaspoon ground cinnamon, 1 tablespoon red wine vinegar, 1 teaspoon mustard seeds, sea salt and pepper. Stir frequently until tender, then set aside to keep warm.
  2. Preheat your oven to 190°C.
  3. Score the skin of the 4 duck breasts in a criss-cross pattern.
  4. Do not pierce the meat.
  5. Sprinkle the duck with 1 teaspoon Chinese five spice powder. Heat a frypan and add the duck breasts skin side down. Cook until golden brown, about 4 minutes, then turn over and cook the other side for 1 minute.
  6. Transfer the duck to a baking paper lined oven tray. Cook in the oven for about 9 - 10 minutes or until medium rare. Remove, cover with foil and stand for 5 minutes before slicing thickly.
  7. In a saucepan, bring 375 ml orange juice, 375 ml chicken stock, 1/2 cinnamon stick, 1 star anise, 2 garlic cloves, 2 tablespoons honey and 2 tablespoons Grand Marnier to a boil. Gently boil until the liquid reduces by half. Whisk in 100 g butter, cut into small pieces, one piece at a time.
  8. To make caramelised oranges, pour away any excess duck fat from the frypan. Add the orange sections and sprinkle with caster sugar. Cook until caramelised, removing from the heat when they just start to turn brown.
  9. To serve, spoon the braised cabbage onto 4 plates. Top with the sliced duck. Spoon the sauce over and place the caramelised orange segments on top. Garnish with fresh herbs if desired.
  10. Check the cabbage while cooking, adding more water or stock if it starts to stick.
  11. When pouring the sauce over the duck, be careful not to pour too much onto the cabbage to prevent the cabbage juice from bleeding a pinkish colour on the plate.
  12. This recipe is great and worth trying, even for a first attempt.

Nutrition (per serving)

Sodium375100 mg

Recipe details

CategoryDuck Breasts
Authormickeydownunder