Regional cooking Part 2: Roasted Duck Breast with Braised Red Cabbage

 

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In our modern day efforts to “eat healthy”, carbs have become the bad guy on many people’s dinner menus. While I definitely wouldn’t even go carb free personally (I’m a Frenchman so bread is in my blood!), I do feel some benefit to taking a break from it in my evening meal. This is relatively easy to do in summer, when the heat naturally has me reaching for fresh, light flavours, but come winter and the craving for richer comfort food must be satisfied.

This is where this ripper of a dish swoops in to save the day!

When most people think duck, their mind instantly goes to the peking variety, but the bird is also very popular in France and served just as one would serve chicken breast. Duck has a deeper and richer taste though, making it ideally suited to the colder months.

And, as I showed in my Two Ways With Cabbage post last winter, cabbage needn’t be relegated to coleslaw territory all year ‘round, as it’s delicious when cooked, adding an element of sweetness which complements almost any meat dish.

Ingredients:

  • 500g red cabbage , core removed and thinly sliced
  • 1 brown onions thinly sliced
  • 2 tablespoon white wine vinegar
  • 2 tablespoon sherry vinegar
  • 2 tablespoon brown sugar
  • 1 teaspoon mixed spiced
  • 250g apples diced (optional)
  • 50g butter
  • 2 duck breast

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Method:

  1. Preheat the oven at 170 degrees Celsius.
  2. Layer the cabbage, onions, vinegars, sugar, spices and apple if you decided to use them, in a casserole dish.
  3. Sprinkled the butter across the top, season with salt and pepper and cover with a lid or foil.
  4. Cook for 3 hours, stirring occasionally.
  5. Increase the oven temperature to 180 degrees Celsius.
  6. Leave the duck breast out to warm up and reach room temperature. Using a sharp small knife score the duck fat, it will give it a great look and make it crispy. Season with salt and pepper.
  7. Heat up a small frying pan on high heat. Start cooking the duck on the fat side. Once the fat has a golden colour, drain the fat and seal the flesh side of the breast for about 30 second. Cook the duck in the oven at 180 degrees Celsius for 8-9 minutes for medium rare.
  8. Leave the duck rest for a couple of minutes before slicing it. Spoon some of the cabbage on two plates and place the duck on top.

Bon Appétit

Le Fermier

 

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