Barbecued Duck on Sweet-and-Sour Red Cabbage
Barbecued Duck on Sweet-and-Sour Red Cabbage might be just the main course you are searching for. This recipe makes 4 servings with 405 calories, 42g of protein, and 11g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. If you have duck breasts, cabbage, brown sugar, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.
Prepare grill; set to medium heat.
To prepare cabbage, heat oil in a large nonstick skillet over medium heat.
Add onion; cook 5 minutes or until tender, stirring occasionally.
Add cabbage and next 5 ingredients (cabbage through pepper). Cover and cook 5 minutes; stir well. Cook an additional 15 minutes or until cabbage is tender, stirring occasionally.
Remove from heat; keep warm.
To prepare duck, brush meat side of breasts with barbecue sauce; place on grill rack, skin side up. Cook 8 minutes. Turn duck over; brush with remaining barbecue sauce. Cook 8 minutes or until desired degree of doneness; remove from heat, and let stand 5 minutes. Carefully remove skin from breasts; cut each breast in half.
Cut each breast half into 1/2-inch-thick slices. Spoon cabbage onto plates; arrange duck around cabbage.