Main content

Seared Duck Breast with Cranberry Braised Cabbage



  • 1.

    In a hot pan, sauté the onion until golden, add cabbage, castor sugar, Cranberry Pomegranate fruit drink and Whole Berry Cranberry Sauce.

  • 2.

    Turn the heat down and put a lid on the pot, continue to cook for a further 20 minutes stirring occasionally.

  • 3.

    Meanwhile trim the duck breasts and score the skin. Sear in a very hot pan skin side down, and then finish in a 180 degree oven for a further 8 minutes, do not turn the breasts over, they should cook on the skin.

  • 4.

    Season the cabbage with salt and pepper and arrange a neat pile in the centre of the plate with the duck breast on top.


Serving Suggestion
Add some mash potato and veal jus to make it a complete gourmet meal. Duck can be easily replaced with chicken or veal.

This recipe is brought to you by:

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Chardonnay are the best wines to pair with Seared Duck Breast with Cranberry Braised Cabbage.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine