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    You are in: Home / Recipes / Duck L'orange With Braised Red Cabbage Recipe
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    Duck L'orange With Braised Red Cabbage

    Duck L'orange With Braised Red Cabbage. Photo by Peter J

    1/2 Photos of Duck L'orange With Braised Red Cabbage

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    mickeydownunder's Note:

    This is NOT my original recipe, TRUE! But from one of the contestants on the tv program My Restaurant Rules too! Is an ingredient I wanted to try, Honestly cannot tell you why! THIS came out FANTASTIC written as is on the day, I slightly altered some things to fit my diet, what can I say! I also added some hints and tips for someone who (like me before) had never made! If I was in a restaurant, for this would surely have paid! :)

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    Units: US | Metric


    1. 1
      Slice thinly the red cabbage and place water (I used chicken stock), caster sugar (I substituted Splenda), orange rind, bay leaf, ground cinnamon, red wine vinegar, mustard seeds (I used brown), sea salt and pepper in large saucepan and stif frequently until tender; set aside to keep warm.
    2. 2
      Preheat oven 190°C.
    3. 3
      Score duck breasts by making a criss-cross pattern on the skin only.
    4. 4
      NOTE: Do not pierce the meat.
    5. 5
      Sprinkle duck with five-spice; heat frypan, add duck breast side down. Cook until golden brown (about 4 minutes) Turn over and cook skin side for 1 minute.
    6. 6
      Transfer to a baking paper lined oven tray. Cook for about 9 - 10 minutes or until medium rare. Stand covered in foil for 5 minutes. Slice thickly.
    7. 7
      In saucepan, bring juice, stock, spices, garlic, honey (I used sugarless maple syrup), and liqueur to a boil, Gently boil, reduce by half. Whisk in butter (cut in small pieces) in piece by piece.
    8. 8
      To make caramelised oranges, pour away any excess duck fat from frypan. Add ornages and sprinkle caster sugar (I used Splenda) Cook over medium heat until caramelised. Remove from heat when just starting to turn broan.
    9. 9
      To serve, spoon cabbage onto 4 plates. Tope with duck. Spoon sauce over and place orange segments on top. Garnish with fresh herbs if desired.
    10. 10
      NOTE: Check cabbage while cooking, if starts to stick add more water or stock.
    11. 11
      NOTE: When you pour the sauce over the duck, need to be careful (if worried about presentation) not to pour too much into/onto the cabbage as the juice from the cabbage will bled pinkish on the plate.
    12. 12
      NOTE: This recipe IS great! Don't be shy to try, as I had never made before today!

    Browse Our Top Duck Breasts Recipes

    Ratings & Reviews:

    • on May 18, 2014


      Very tasty! Great flavours and only change I made was to start cooking the duck breasts side down in the pan so the fat rendered down well before popping in the oven.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Duck L'orange With Braised Red Cabbage

    Serving Size: 1 (506 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 803.1
    Calories from Fat 421
    Total Fat 46.8 g
    Saturated Fat 19.8 g
    Cholesterol 379.8 mg
    Sodium 375.1 mg
    Total Carbohydrate 33.9 g
    Dietary Fiber 2.7 g
    Sugars 27.4 g
    Protein 61.5 g

    The following items or measurements are not included:

    Chinese five spice powder

    orange rind

    chicken stock

    star anise

    Grand Marnier

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