Spiced Apples And Red Cabbage Duck

Mmmm...nothing beats the smell of this recipe floating through your home office door around tea-time. Sizzling duck, cinnamony apples and the tang of Chinese 5 Spice - your mouth will be watering as you frantically rush to finish your business start-up plans!

The beauty of this is that although it seems like an intricate affair, it only takes ten minutes to prepare. Get your cabbage and apples going during your afternoon coffee break, then pop the duck in once you've turned your computer off for the day. What a meal to look forward to!

Mmmm...nothing beats the smell of this recipe floating through your home office door around tea-time.

Prep Time: 10 mins

Cook Time: 2 hours

Serves 4

1⁄2 red cabbage, finely shredded 

1 tbsp olive oil


1 cinnamon stick


1 tbsp brown sugar

2 tbsp balsamic vinegar


2 Kanzi apples, peeled and chopped

1tbsp sugar


1⁄4 tsp Chinese 5 spice


1 Kanzi apple finely diced 1tbsp red wine vinegar

4 duck breasts


 

 

For the cabbage, add the oil to a hot pan that has a lid. Add the cabbage and cook for 5 minutes before stirring in the sugar and vinegar. Add the cinnamon stick and apples, stir and cover and cook on a low heat for 2 hours stirring occasionally. Once cooked, season with pepper.

Score the fat of the duck breasts – this will help remove the fat when cooked, then dust the skin and flesh with the 5 spice.

Pre heat the oven to 200c. Place the breasts, skin side down in a cold frying pan then turn on the heat. Slowly cook the duck over a medium heat, removing the excess fat in the pan as you go.

Cook for 6-8 minutes until crispy then pop into the oven for 6 minutes. Remove from the oven then turn so the skin is facing upwards and allow to rest for 5 minutes.

Whilst the duck is resting, dust the bottom of a small frying pan with the sugar. Allow to caramelize. Dust your diced apples in 5 Spice then carefully add them, along with the vinegar to your pan. Stir.

Slice the duck breast into 5 slices, place on top of a bed of red cabbage and spoon round your sweet and sour apples. Serve with warmed new potatoes.

 

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