Everyday recipes
Orange duck breasts with Tuscan cabbage
Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch,
Main
Orange duck breasts with Tuscan cabbage
INGREDIENTS
3 duck breasts
¼ cup golden syrup
¼ cup orange juice
2 tablespoons sweet sherry
2 teaspoons finely grated ginger
2 teaspoons ground Chinese five-spice
1 teaspoon grated orange zest
2 tablespoons olive oil, plus extra
1 small Tuscan cabbage, trimmed (see tip)
2 garlic cloves, sliced
METHOD
- Preheat oven to hot, 200°C. Line an oven dish with foil.
- Cut 3 slits across skin side of each duck breast. Season.
- In a small jug, combine golden syrup, juice, sherry, ginger, five-spice and zest.
- Heat a frying pan on high. Cook duck, skin side down, for 5-6 minutes until golden. Turn and cook for 3 minutes. Place duck, skin side up, in prepared dish. Drizzle with syrup mixture. Bake for 8-10 minutes, until duck is cooked to taste. Cover with foil, rest for 10 minutes. Slice thickly.
- Meanwhile, heat oil in same cleaned pan on high. Saute cabbage and garlic for 3-4 minutes, until cabbage wilts (you may need to add a splash of water).
- Season to taste and drizzle with a little extra olive oil. Serve duck with cabbage and pan juices.
TOP TIP- Tuscan cabbage is also known as cavolo nero. It has dark, wrinkly leaves and is perfect for soups, salads and sauteing. If unavailable, use silverbeet or English spinach.
