Duck and orange go together like gin and tonic, orange balances the fat and strong meat of duck bringing a tart zing to the dish. We used Gressingham Duck Breasts in this recipe with one breast for each of us. Serve with mashed potato to soak up all those delicious juices.
This dish would be perfect during Seville orange season (Dec – Feb in the UK) or cheat and use some marmalade for that sweet and tangy taste.
If you like this duck recipe, try our easy duck cassoulet.
- Gressingham duck breasts
- orange juice
- chicken stock
See recipe card for quantities.
Start by heating the oil in a frying pan over a medium-high heat. Place in the duck breasts, skin-side down and cook until the skin on the duck is golden brown and crisp.
Remove the duck breasts and place to the side in a warm place to rest. Add your quartered cabbage to the duck fat and cook until crisp.
Add the duck breast back into the pan and cook for another 4 mins until the duck is cooked to your liking.
Remove the cabbage and keep warm. Add chicken stock, oranges and orange juice to the pan and simmer for around 10 mins.
Place cabbage and duck breasts onto a plate and drizzle the orange sauce over.
Duck breast with orange and cabbage recipe
- 2 duck breasts
- 1 orange juiced
- 1 orange sliced
- chicken stock made up to 150ml
- 1 cabbage
- Heat oil in a frying pan.
- Put in the duck breasts, skin-side down and cook until the fat on the duck is golden brown and crisp.
- Remove the duck and keep warm.
- Add cabbage to pan and cook until crisp.
- Remove cabbage and keep warm.
- Add duk breast to the pan.
- Add orange, orange juice and stock to the pan.
- Simmer duck breasts in sauce mixture.
- Slice the duck and serve with the orange sauce and cabbage.