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Seared duck breast with mushrooms, purple cabbage & blueberry sauce

Seared duck breast with mushrooms, purple cabbage & blueberry sauce


  • Yield: 4 1x

Ingredients

Scale

For the duck

  • 4 (6-8 oz.) duck breasts, skin on
  • Salt and freshly ground black pepper 

For the cabbage

  • 1 medium purple cabbage, finely shredded
  • 1 shallot
  • Bay leave
  • 1 ½ low-sodium chicken or vegetable stock
  • 1 tablespoon Chinese five spice powder
  • 1 garlic clove, smashed
  • Sea salt and freshly ground black pepper 

For the sauce: (Daniel Boulud)

  • 1 cup of orange juice
  • 2 tablespoons Dijon mustard
  • 4 tablespoons wild blueberry or black currant jelly
  • 1 cup of fruity red wine such as Zinfandel
  • Star anise and thyme sprig 

Mushrooms 

  • 16 oz. (1 pound) organic Hen-of-the-Woods mushrooms

Instructions

  1. Cabbage: Heat duck fat or olive oil in large frying pan over medium-high heat, add cabbage and toss it in the pan until the cabbage softens and is reduced in size, 4-5 minutes. Add shallot, garlic and pour the stock over the cabbage. Season generously with salt, pepper and Chinese five spice. Lower the heat, close with the lid and let it simmer for 10-12 minutes, until tender but still with a little crunch. Turn off the heat, lift up the lid, add bay leave and leave it ajar. Keep warm.
  2. Duck: Score the duck skin, approximately ½ inch apart in a crisscross pattern (try not to cut into the duck meat), with a sharp knife, it helps the fat to render and the skin to get crispy. Season the meat well with salt and pepper. Heat a large skillet over medium heat. Place the duck breasts, skin-side down into the skillet, sear until the skin is golden brown, 8 minutes.
  3. Mushrooms: Break each cluster in two, drizzle lightly with olive oil, season generously with sea salt and pepper. Bake at 425 F for about 10-12 minutes. Keep warm.
  4. For the sauce: In the large sauté pan, reduce the orange juice to a syrupy consistency. Stir in the mustard, jelly, wine, and simmer until thick enough to coat the back of a spoon. Add thyme sprig and star anise at the end. Keep warm until ready to serve.
  5. To serve: Place sautéed cabbage on each plate. Slice the duck breast on a bias into 1/2-inch-thick slices and place on top. Serve with the mushrooms and a drizzle of sauce on top.