Honey-Glazed Duck with Savoy Cabbage

Name: Honey-Glazed Duck with Savoy Cabbage
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters snipped chives; 1 2-inch cinnamon stick; 1 teaspoons coriander seeds; 1 kilograms white Pekin duck breasts; 1 Tbsp minced fresh ginger; 2 garlic cloves, minced; 59 milliliters grapeseed oil; 59 milliliters honey; 2 Tbsps chicken stock or low-sodium broth; 237 milliliters fresh orange juice; 6 servings Salt and freshly ground pepper; 907 grams Savoy cabbage, cored and cut into 1-inch pieces; 1 thyme sprig

Need a gluten free and dairy free main course? Honey-Glazed Duck with Savoy Cabbage could be an awesome recipe to try. This recipe serves 6. One serving contains 433 calories, 43g of protein, and 18g of fat. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up orange juice, salt and pepper, coriander seeds, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Preheat the oven to 40

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Oven

In a large, deep skillet, heat the oil.

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Cooking Oil

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Frying Pan

Add the ginger and garlic and cook over low heat just until fragrant, about 1 minute.

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Garlic

Ginger

Add the cabbage and cook over low heat, tossing, until wilted, about 5 minutes.

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Cabbage

Add the stock and season with salt and pepper. Cover and cook the cabbage until tender, about 10 minutes. Stir in the chives.

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Salt And Pepper

Cabbage

Chives

Stock

Meanwhile, in a small saucepan, combine the orange juice, honey, thyme, coriander seeds and cinnamon stick and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to a glaze, about 10 minutes; strain.

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Whole Coriander Seeds

Cinnamon Stick

Orange Juice

Glaze

Honey

Thyme

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Sauce Pan

Heat a large ovenproof skillet. Using a sharp knife, score the duck skin in a cross-hatch pattern and season with salt and pepper.

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Salt And Pepper

Whole Duck

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Frying Pan

Knife

Add the duck to the skillet, skin side down, and cook over low heat until the skin is golden, about 20 minutes. Spoon off the fat as it accumulates in the pan. Turn the duck over and brush the skin with the glaze.

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Glaze

Whole Duck

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Frying Pan

Transfer the skillet to the oven and roast the duck for about 6 minutes, until an instant-read thermometer inserted in the thickest part of a breast registers 13

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Whole Duck

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Kitchen Thermometer