Duck L Orange with Braised Red Cabbage

Elevate your dinner table with the timeless elegance of Duck L'Orange with Braised Red Cabbage, a dish that seamlessly combines rich, crispy duck with the bright, tangy sweetness of an orange glaze. Perfectly seared and oven-roasted duck breasts are draped in a luxurious orange sauce made with freshly squeezed juice, zest, and a touch of butter for a silky finish. Paired with tender braised red cabbage, slow-cooked with grated apple, warm spices like cinnamon and cloves, and a splash of red wine vinegar, this dish delivers a beautifully balanced interplay of savory and sweet. Ideal for special occasions or impressing dinner guests, this French-inspired classic brings bold flavors and vibrant colors to your plate.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 4 pieces Duck breasts (skin-on)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Orange juice (freshly squeezed)
• 1 tablespoon Orange zest
• 2 tablespoons Sugar
• 2 tablespoons White wine vinegar
• 0.75 cup Chicken stock
• 2 tablespoons Unsalted butter
• 1 head Red cabbage (shredded)
• 1 large Apple (grated)
• 1 medium Onion (thinly sliced)
• 2 tablespoons Red wine vinegar
• 2 tablespoons Brown sugar
• 0.25 teaspoon Cloves (ground)
• 0.25 teaspoon Cinnamon (ground)
• 2 tablespoons Olive oil
• 1 teaspoon Salt (for cabbage)
• 0.5 teaspoon Black pepper (for cabbage)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.

Step 3

Heat a large, oven-safe skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the fat renders and the skin is crispy. Flip the breasts and cook for another 2-3 minutes.

Step 4

Transfer the skillet to the preheated oven and roast the duck for 8-10 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Remove from the oven, tent with foil, and let rest.

Step 5

While the duck is cooking, prepare the orange sauce. In a small saucepan over medium heat, combine orange juice, orange zest, sugar, and white wine vinegar. Simmer until reduced by half, about 10 minutes.

Step 6

Stir in the chicken stock and continue to simmer for another 5 minutes. Whisk in 2 tablespoons butter and season with salt to taste. Set aside.

Step 7

For the braised red cabbage, heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Step 8

Stir in the shredded red cabbage, grated apple, 2 tablespoons red wine vinegar, brown sugar, ground cloves, and ground cinnamon. Cook for 2 minutes, stirring frequently.

Step 9

Reduce the heat to low, cover, and gently simmer for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender and caramelized. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.

Step 10

To serve, slice the duck breasts and drizzle each portion with the orange sauce. Plate alongside a generous serving of braised red cabbage. Enjoy!

Nutrition Facts

Serving size	(2871.5g)

Amount per serving	% Daily Value*
Calories	4409.0

Total Fat 323.7g	0%
Saturated Fat 110.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 839.6mg	0%
Sodium 5438.4mg	0%
Total Carbohydrate 163.6g	0%
Dietary Fiber 29.9g	0%
Total Sugars 115.0g
Protein 205.4g	0%

Vitamin D 0IU	0%
Calcium 702.0mg	0%
Iron 36.1mg	0%
Potassium 5419.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 18.7%

Carbs: 14.9%