Roasted duck breast with sautéed red cabbage, quince purée & hot mustard

Roasted duck breast with sautéed red cabbage, quince purée & hot mustard

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

A perfect autumn duck dish. The sweet and sour cabbage and perfume of the quince are saying, ‘Crack open a pinot!’ Cooking the cabbage in duck fat gives it a lovely savoury element and a great sheen.

Ingredients

Quantity Ingredient
2 x 250g duck breasts, trimmed of sinew and excess fat
2 Poached quince

Hot mustard

Quantity Ingredient
50g brown mustard seeds
50g yellow mustard seeds
50ml port
100ml red wine vinegar
1 tablespoon sugar

Red cabbage

Quantity Ingredient
100g duck fat
1/2 red cabbage, core removed, finely sliced
2 green apples, peeled and grated
150ml red wine vinegar
1 orange, grated zest

Method

  1. For the hot mustard

    Bring all the ingredients to the boil in a small saucepan, then leave to sit at room temperature overnight. Place in a blender and blitz to make a seeded mustard. Season with sea salt and freshly ground black pepper and set aside.
  2. For the duck

    Preheat the oven to 180°C. Place the duck on a tray, skin side down. Season the flesh with salt and pepper and rub in well. Using a sharp knife, score the skin in a crisscross pattern.
  3. Cook the duck in an ovenproof frying pan, skin side down, over medium heat for about 5 minutes, until the skin is crisp and golden. Turn the duck over, then transfer the pan to the oven and roast for 4 minutes.
  4. Turn the duck over again and roast for a further 2 minutes. The duck should be somewhere in between medium–rare and medium — rosy but not raw. Place the duck on a rack and leave to rest for at least 10 minutes.
  5. For the quince purée

    While the duck is roasting, place the poached quinces in a blender and blitz to a fine purée. Season to taste and set aside at room temperature.
  6. For the red cabbage

    While the duck is roasting, heat the duck fat in a wide-based saucepan over medium heat. Add the cabbage and apple and cook down for 8–10 minutes, until the cabbage is wilted and starts to soften. Add the vinegar and orange zest and season with salt and pepper. Cook for a further 10 minutes, or until the mixture is almost dry. Check the seasoning again.
  7. To serve

    Reheat the duck breasts in the oven for 5 minutes and make sure the cabbage is hot. Spread the quince purée over a plate or bowl and place the cabbage on top. Slice each duck breast lengthwise into four pieces, sprinkle with a little sea salt and arrange over the plate. Serve the mustard on the side.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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