Duck with Seville orange & savoy cabbage

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olive magazine

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Recipe by olive magazine

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1. Heat a non-stick frying pan. Put in the duck breasts, skinside 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.
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.

Per serving

759 kcalories, protein 51g, carbohydrate 14.9g, fat 54.3 g, saturated fat 15g, fibre 5.6g, salt 0.93 g

Latest comments and suggestions

• coby

  14 November 2007

  coby commented on this recipe

  Delicious

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• coby

  21 November 2007

  coby rated this recipe

  

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• paulah

  23 November 2007

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• Blueflame

  17 February 2008

  Blueflame rated and commented on this recipe

  

  A delicious Valentines meal which was so quick and easy to make.

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• Darren

  26 February 2008

  Darren commented on this recipe

  delicious, highly recommended. Very simple recipe to follow

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• Darren

  26 February 2008

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• Del

  28 March 2008

  Del rated and commented on this recipe

  

  Very nice indeed. I made it with a celariac puree and it was delicious.

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• Alis Recipes

  12 April 2008

  Alis Recipes commented on this recipe

  I love duck but had never cooked it before. Served this on a Saturday night instead of our usual steak - swapped mash for rosemanry roast potatoes. Really enjoyed it and the sauce worked very well.

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• Alis Recipes

  12 April 2008

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• grayske

  30 May 2008

  grayske rated and commented on this recipe

  

  So Good And So Simple

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• lindsey martin

  30 December 2008

  lindsey martin rated and commented on this recipe

  

  so easy. appealed to all the family from 20 - 80 years. i could not get seville oranges so squeezed ordinary oranges but added a dessertspoon of home made seville orange and lemon marmalade. seemed to work and everyone liked it.

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Ingredients

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

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Serves 4

Preperation and cooking times

Ingredients

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

Per serving

759 kcalories, protein 51g, carbohydrate 14.9g, fat 54.3 g, saturated fat 15g, fibre 5.6g, salt 0.93 g

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