Name: Orange duck breasts with tuscan cabbage
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 duck breasts; 1/4 cup golden syrup; 1/4 cup orange juice; 2 tablespoon sweet sherry; 2 teaspoon finely grated ginger; 2 teaspoon ground chinese five-spice; 1 teaspoon grated orange zest; 2 tablespoon olive oil, plus extra; 1 small tuscan cabbage, trimmed (see tip); 2 garlic cloves, sliced

Ingredients

3 duck breasts

1/4 cup golden syrup

1/4 cup orange juice

2 tablespoon sweet sherry

2 teaspoon finely grated ginger

2 teaspoon ground chinese five-spice

1 teaspoon grated orange zest

2 tablespoon olive oil, plus extra

1 small tuscan cabbage, trimmed (see tip)

2 garlic cloves, sliced

Method

1.Preheat oven to hot, 200°C. Line an oven dish with foil.

2.Cut 3 slits across skin side of each duck breast. Season.

3.In a small jug, combine golden syrup, juice, sherry, ginger, five-spice and zest.

4.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.

5.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).

6.Season to taste and drizzle with a little extra olive oil. Serve duck with cabbage and pan juices.

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.
Note

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Ingredients

Method

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