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Braised Duck Breast with Savoy Cabbage


  • For the cabbage


  • 1.

    Preheat the oven to 180C/360F/Gas 4.

  • 2.

    Melt the sugar with the calvados on a low heat until the sugar is dissolved and the mixture starts to thicken slightly. Allow to cool.

  • 3.

    Soak the duck breasts in the calvados glaze on all sides, then transfer to a baking tray and bake in the oven for 15 minutes.

  • 4.

    For the cabbage, melt the butter on a low heat, then fry the garlic, onion, and bacon. When the onions have softened, add the cabbage and sauté on a low heat for about 30 minutes.

  • 5.


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» Top Wine Matches For This Recipe

Andrew Graham

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


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