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Glazed duck breast with creamed cabbage Recipe

Glazed duck breast with creamed cabbage Recipe
Method
  • 1For the duck

    Mix the honey and 5 spice together. Reserve to glaze the duck.
    Remove any sinew and excess fat from the duck breast. Season with Maldon sea salt. Add the duck breast to a cold frying pan skin side down and place on a medium heat. Cook for a round 6 minutes to render the fat. Drain away the duck fat as it melts. Once the skin side is crispy and golden brown turn over and cook for a further 3-4 minutes.
    Once the duck is cooked to the right degree allow it to rest for few minutes. Whilst resting brush the skin side with the honey and 5 spice glaze.

  • 2For the cabbage

    Peel and slice the shallots and garlic. Discard any tough outer leaves from the cabbage, remove the core and cut the leaves into long strips. Place the butter into a pan with the bacon lardons over a medium heat and cook for around 5 minutes. Once the lardons begin to colour, add the chopped shallots and garlic, continue cooking for 2 more minutes, and then add the cabbage. Add a splash of water and cook for 5 minutes until the cabbage is tender. When cooked add the double cream and reduce by half. Check the seasoning and add salt and pepper if necessary.

  • 3To plate

    Place the creamed cabbage in a ring just off the centre on the plate. Thinly slice the duck breast lengthways and fan around the cabbage. Drizzle on the juices from the duck.

Chef's tip

«Do not glaze the duck with honey before cooking as it will burn.»

Duck breasts glazed with honey and 5 spice and served with creamy cabbage and bacon lardons.

Rate this recipe :

(21 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  5mins

  • Difficulté  Easy

Ingredients for people

  • Duck breast(s) : 6 whole
  • Honey : 30 g
  • Chinese 5 spices : 5 g
  • Maldon salt : 6 pinch(es)

    For the garnish(es)
  • Savoy cabbage(s) : 2 whole
  • Banana shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Smoked bacon cube(s) : 100 g
  • Unsalted butter : 50 g
  • Double cream : 150 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
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