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Roast duck breast with red cabbage

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 5 minutes
Cooking time: 40 minutes
Ingredients (serves 4):

    8 small or 4 large Silver Hill Irish duck breast fillets, skin on
    Chinese Five Spice powder
    4 tbsp oil 1 red onion, peeled and thinly sliced
    1 1/2 small red cabbage, trimmed, cored and thinly sliced
    2 tsp sugar
    150ml/1/4pt dry cider
    Watercress for decoration


Rub duck breast on both sides with Chinese Five Spice powder. Heat 2 tbsp oil in a pan and fry duck breasts skin side down first, pressing down with a spatula, so skin becomes crisp and golden - about 4 minutes. Repeat on other side but keep the meat bouncy to the touch to ensure they are pink in the middle.

At the same time heat remaining oil in a wok or pan, cook onion to soften. Add red cabbage and toss around with sugar - until cabbage is heated through but still crisp. Add cider and continue cooking until it almost evaporates and cabbage is cooked, but still with a bite. Serve duck breasts with red cabbage on the side, decorated with watercress.

© Bord Bia

User comments

another free recipe every day

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