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Breast of Muscovy Duck Breast with braised cabbage, golden raisins and a  port wine reduction


  • 2 muscovy duck breasts cleaned and scored

  • 0.5 head Red Cabbage shredded

  • 0.5 cup Golden Raisin

  • 0.5 cup brown sugar

  • 2 tablespoons whole Butter

  • 1 tablespoon toasted Cashew chopped

  • 0.5 cup raspberry Vinegar

  • 2 cups ruby port wine

  • 1 cup dark chicken demi glace

  • Olive Oil for sautéing

  • Salt

  • Pepper


  • 1.

    In a small roasting pan combine the cabbage, brown sugar, raisins, whole butter, vinegar and salt and pepper.

  • 2.

    Cover with foil and bake for on hour at 350F.

  • 3.

    When finished check the seasoning and keep hot.

  • 4.

    In a hot sauté pan with olive oil, cook the duck breast skin side down to render the fat.

  • 5.

    When there is a lot of fat in the pan drain it off and return to the stove.

  • 6.

    Continue this process until the skin is crispy.

  • 7.

    Turn the breast over and cook from the other side.

  • 8.

    Repeat this process until cooked medium, approximately 8 to 10 minutes depending on the size of the breasts.

  • 9.

    Remove from the pan and allow to rest for 5 minutes.

  • 10.

    Drain the fat from the pan and add the port wine.

  • 11.

    Reduce to 1/3 and add the dark chicken demi and simmer.

  • 12.

    Taste and check the seasoning.

  • 13.

    Place the cabbage in the center of the plate.

  • 14.

    Slice the duck in thin slices against the grain.

  • 15.

    Arrange the slices on top of the cabbage.

  • 16.

    Pour the sauce on top of the duck and a small amount around and sprinkle with chopped cashews.

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