Saturday

Roast duck breast with red cabbage




















Type of dish : Main course
To serve : 4
Preparation : 5 min
Cooking : 40 min
Budget : Reasonable
From : Europe
Difficulty : Easy


Ingredients :
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


Recipe :
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.