Duck Breast with Red Cabbage and Orange Sauce

Updated: Jun 20

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-1small red cabbage

-1 yellow onion

-juice from 2 oranges

-17.63 oz of Marsala Wine

-2 tbsp of sugar

-salt and pepper

-2 duck breasts

-1tsp of butter

Prepare the cabbage:

Add the shredded red cabbage (to a large bowl and toss it with sugar then place it in a saucepan along with Marsala Wine, onion( cut julienne style )and let it seemer

Sauce: In a small saucepan, combine orange juice and 1tbsp of sugar. Bring to a boil over low heat.

Cook until sauce is reduced to roughly 1/3 cup, about 15 minutes add a tsp a butter and orange zest.

While sauce is cooking, continue to next steps to make the duck. Set aside until ready to serve.

Prepare duck:

First, score the duck breast on its fatty side. Do not salt the breast at this point because salt dehydrates the meat and makes it tough.

Heat a skillet over medium heat. Add duck, skin side down cook it till gets golden. Pour the melted duck fat over the cabbage for more taste. With the rack in the middle position, preheat the oven to 180C (350F)then place the duck breast and cook it for 10 minutes.

To serve: Slice duck breasts against the grain season it with salt and pepper pour orange sauce over meat.



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