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Seared Duck Breast with Cranberry Braised Cabbage


  • 1 brown onion, sliced

  • ½ red cabbage

  • 50g castor sugar

  • 1 cup Ocean Spray® Cranberry Pomegranate fruit drink

  • 2 heaped tbspn of Ocean Spray® Whole Berry Cranberry Sauce

  • 4 duck breasts with skin on

  • Salt and pepper


  • 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.

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