Duck with Seville orange & savoy cabbage
The bittersweet flavour of Seville orange cuts through the fattiness of the duck with mouthwatering effect in this dinner party-ish main
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- 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.
- 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
Recipe from olive magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/4075/
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
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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2007-11-14 19:59:09.582312
coby commented on this recipe
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2007-11-21 11:31:14.37121
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2007-11-23 19:00:46.572054
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2008-02-17 20:15:07.541026
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2008-02-26 19:14:26.450112
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2008-02-26 19:15:12.832426
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2008-03-28 16:09:47.048072
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2008-04-12 19:16:45.006006
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2008-04-12 19:17:05.773984
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2008-05-30 10:57:29.222948
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2008-12-30 13:14:57.816825
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2009-07-14 18:40:37.545643
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