Seared duck breast with red cabbage, apple and caraway

Seared duck breast with red cabbage, apple and caraway

By
From
Meat
Serves
4
Photographer
Dean Cambray

These days it is fairly easy to find duck breasts at the market and butcher’s shops. I particularly like muscovy ducks, as they are larger, and their meat is darker and tastier.

This is one dish where you really must leave the skin on. It cooks to a lovely golden crispness and helps to keep the meat moist in the high heat of the oven.

Ingredients

Quantity Ingredient
4 muscovy duck breasts, skin on
salt
freshly ground black pepper
1 tablespoon extra-virgin olive oil
Red cabbage with apple and caraway

Method

  1. Preheat the oven to 200ºC.
  2. Season the duck breasts all over with salt and pepper. Heat the oil in a heavy-based, oven proof pan. Add the duck breasts to the pan, skin-side down. Sear over a medium–high heat for 4–5 minutes, until the skin is golden brown. Turn the duck breasts over and transfer to the oven for 6–8 minutes, which will cook them rare. Increase the time, if you prefer them more thoroughly cooked. Remove the duck from the oven and leave to rest for 5 minutes.
  3. While the duck is cooking, prepare the red cabbage. By the time the cabbage is tender, the duck will be nicely rested.
  4. To serve, spoon the cabbage onto plates. Slice each duck breast on an angle and arrange on top.
Tags:
Meat
Adrian
Richardson
La
Luna
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