Duck L Orange with Braised Red Cabbage
Elevate your dinner table with the timeless elegance of Duck L'Orange with Braised Red Cabbage, a dish that seamlessly combines rich, crispy duck with the bright, tangy sweetness of an orange glaze. Perfectly seared and oven-roasted duck breasts are draped in a luxurious orange sauce made with freshly squeezed juice, zest, and a touch of butter for a silky finish. Paired with tender braised red cabbage, slow-cooked with grated apple, warm spices like cinnamon and cloves, and a splash of red wine vinegar, this dish delivers a beautifully balanced interplay of savory and sweet. Ideal for special occasions or impressing dinner guests, this French-inspired classic brings bold flavors and vibrant colors to your plate.
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Recipe Information
Ingredients
- 4 pieces Duck breasts (skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 2 tablespoons Sugar
- 2 tablespoons White wine vinegar
- 0.75 cup Chicken stock
- 2 tablespoons Unsalted butter
- 1 head Red cabbage (shredded)
- 1 large Apple (grated)
- 1 medium Onion (thinly sliced)
- 2 tablespoons Red wine vinegar
- 2 tablespoons Brown sugar
- 0.25 teaspoon Cloves (ground)
- 0.25 teaspoon Cinnamon (ground)
- 2 tablespoons Olive oil
- 1 teaspoon Salt (for cabbage)
- 0.5 teaspoon Black pepper (for cabbage)
Instructions
Preheat your oven to 375°F (190°C).
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
Heat a large, oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the fat renders and the skin is crispy. Flip the breasts and cook for another 2-3 minutes.
Transfer the skillet to the preheated oven and roast the duck for 8-10 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven, tent with foil, and let rest.
While the duck is cooking, prepare the orange sauce. In a small saucepan over medium heat, combine orange juice, orange zest, sugar, and white wine vinegar. Simmer until reduced by half, about 10 minutes.
Stir in the chicken stock and continue to simmer for another 5 minutes. Whisk in 2 tablespoons butter and season with salt to taste. Set aside.
For the braised red cabbage, heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
Stir in the shredded red cabbage, grated apple, 2 tablespoons red wine vinegar, brown sugar, ground cloves, and ground cinnamon. Cook for 2 minutes, stirring frequently.
Reduce the heat to low, cover, and gently simmer for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender and caramelized. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
To serve, slice the duck breasts and drizzle each portion with the orange sauce. Plate alongside a generous serving of braised red cabbage. Enjoy!
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.7 g | 415% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 115.0 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5420 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
