Seared Duck Breast With Zinfandel-Braised Red Cabbage
This recipe combines tender Muscovy duck breasts with a flavorful Zinfandel-braised red cabbage, creating a dish that is both elegant and satisfying. The rich and juicy duck is perfectly complemented by the sweet and tangy flavors of the cabbage, making it a delightful dish for a special occasion or a cozy dinner at home.
— Constant Cookbook
Ingredients
- 4 boneless Muscovy duck breast halves, trimmed of excess fat
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 1/2 red onion, thinly sliced
- 2 cups Zinfandel
- 1 red cabbage, about 1 3/4 lb., thinly sliced
- 3 Tbs. balsamic vinegar
- 1 Tbs. firmly packed brown sugar
- 1 tsp. coriander seeds
Instructions
- Season the duck breasts with salt and pepper. Heat a large fry pan over high heat until hot. Add the duck, skin side down, and cook, without turning and pouring off the fat as needed, until well browned, 5 to 8 minutes. Transfer the duck, skin side up, to a baking sheet and set aside.
- Pour off all but about 1 Tbs. of the fat in the fry pan and reduce the heat to medium. Add the onion and the 1/2 tsp. salt and cook, stirring frequently, until the onion is soft, 8 to 10 minutes. Add the wine, cabbage, vinegar, sugar, coriander and several grindings of pepper and bring to a simmer. Reduce the heat to medium-low, cover and simmer gently, stirring occasionally, until the cabbage is tender, about 1 hour.
- About 40 minutes before the cabbage is done, preheat an oven to 400°F.
- Transfer the duck to the oven and roast until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, 15 to 18 minutes. Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes before slicing.
- Season the cabbage with salt and pepper. Slice the duck, removing the skin if desired, and serve immediately with the cabbage. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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