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http://www.lifestylefood.com.au/recipes/15246/seared-duck-breast-with-cranberry-braised-cabbage

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Seared Duck Breast with Cranberry Braised Cabbage

Ingredients

Method

  • 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.

Notes

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.


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Andrew Graham

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

 
 

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