Crispy Duck Breast with Orange Glaze and Braised Red Cabbage
Indulge in the harmonious flavors of crispy duck breasts drizzled with a luscious orange glaze paired with the tender, slightly sweet and tangy braised red cabbage. This recipe, inspired by a contestant from My Restaurant Rules, transforms simple ingredients into a gourmet experience that fits perfectly on your dinner table. Each bite delivers succulent meat with a crispy skin, complemented by the zest of orange and the earthy richness of braised cabbage. It’s an elaborate dish that delivers restaurant-quality results right in your home, promising to impress your guests and delight your taste buds.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Duck Breasts
4 (Score the skin in a criss-cross pattern, do not pierce the meat.)
Chinese Five Spice Powder
1 teaspoon (Sprinkle over the duck breasts.)
Red Cabbage
1/2 head (Slice thinly.)
Water
60 ml (Use as needed.)
Caster Sugar
2 tablespoons (Can substitute with Splenda.)
Orange Rind
3 cm (Zested from a California navel orange.)
Bay Leaf
1 (Add to the cabbage.)
Ground Cinnamon
1/2 teaspoon (Add to the cabbage mixture.)
Red Wine Vinegar
1 tablespoon (Incorporate into the cabbage.)
Mustard Seeds
1 teaspoon (Brown mustard seeds can be used.)
Sea Salt
to taste (Season the duck and cabbage.)
Black Pepper
to taste (Season as desired.)
Orange Juice
375 ml (Use fresh if possible.)
Chicken Stock
375 ml (Use as needed.)
Cinnamon Stick
1/2 (Add to the sauce.)
Star Anise
1 (Incorporate into the sauce.)
Garlic Cloves
2 (Crushed.)
Honey
2 tablespoons (Can substitute with sugarless maple syrup.)
Grand Marnier
2 tablespoons (Add to the sauce.)
Butter
100 g (Cold and cubed for the sauce.)
California Navel Orange
as needed (Segmented for garnish.)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 4 duck breasts.
How should the duck skin be prepared?
The skin should be scored in a criss-cross pattern without piercing the meat.
What spice is sprinkled on the duck?
Chinese Five Spice Powder is sprinkled over the duck breasts.
What kind of cabbage is used for the side dish?
Half a head of red cabbage is used, sliced thinly.
Can I use a sugar substitute for the cabbage?
Yes, Splenda can be used as a substitute for caster sugar.
What type of orange rind is recommended?
The recipe recommends zesting 3 cm of rind from a California navel orange.
What spices are added to the braised cabbage?
The cabbage is seasoned with a bay leaf, ground cinnamon, and mustard seeds.
What type of vinegar is used for the cabbage?
Red wine vinegar is incorporated into the cabbage mixture.
What kind of mustard seeds can be used?
Brown mustard seeds are suitable for this recipe.
What liquids form the base of the orange glaze?
The glaze is made using 375 ml of orange juice and 375 ml of chicken stock.
What whole spices are included in the orange sauce?
The sauce includes a cinnamon stick and star anise.
How should the garlic be prepared for the glaze?
Two garlic cloves should be crushed before being added to the sauce.
Is there a substitute for honey in the glaze?
Yes, sugarless maple syrup can be used instead of honey.
What liqueur is added to the orange glaze?
Two tablespoons of Grand Marnier are added to the sauce.
How should the butter be added to the sauce?
The butter should be cold and cubed when added to the sauce.
What is used as a garnish for the dish?
The dish is garnished with segmented California navel orange.
How many ingredients are required in total?
There are 21 ingredients listed in this recipe.
What is the flavor profile of the braised cabbage?
The cabbage is described as tender, slightly sweet, and tangy.
Is this recipe suitable for special occasions?
Yes, it is specifically tagged for special occasions, dinner parties, and gourmet experiences.
What is the inspiration behind this recipe?
The recipe was inspired by a contestant from My Restaurant Rules.
How much water is used in the cabbage preparation?
60 ml of water is used as needed for the cabbage.
What is the texture of the duck breast?
The duck breast is succulent with a crispy skin.
How much caster sugar is needed?
The recipe calls for 2 tablespoons of caster sugar.
What type of salt and pepper is recommended?
Sea salt and black pepper are used to season to taste.
What amount of butter is used?
100 grams of butter is required for the sauce.
How much orange juice should I use?
The recipe requires 375 ml of orange juice, preferably fresh.
What is the role of the star anise?
The star anise is incorporated into the sauce for depth of flavor.
Is the duck meat supposed to be pierced?
No, you should score the skin but take care not to pierce the meat.
Is this dish considered comfort food?
Yes, it is tagged as comfort food despite its gourmet presentation.
How much Grand Marnier is needed?
You will need 2 tablespoons of Grand Marnier for the glaze.