For the duck
|4||duck breasts duck breast||
|2 tsp tsp||brown sugar brown sugar||
|1 tbsp tbsp||soy sauce soy sauce||
|olive oil olive oil||
For the dressing
|2 bunches bunch||coriander coriander||
|2 tbsp tbsp||light soy sauce light soy sauce||
For the braised cabbage
|1||savoy cabbages savoy cabbage||
|cored and finely shredded|
|crushed and finely chopped|
|2 tbsp tbsp||sherry sherry||
|50 ml ml||white wine white wine||
|2 slices slice||stale bread stale bread||
|250 g g||egg noodles egg noodle||
|2 tbsp tbsp||pomegranate seeds pomegranate seed||
Spiced duck breast with braised cabbage
Fresh ginger, chilli and coriander cut through the rich flavour of duck in this dish, making it the perfect dish to serve if you feel like you've overindulged over Christmas. Garnishing the dish with golden croutons and pomegranate seeds make it feel special enough to still be served at festive dinner parties.
- Preheat the oven to 180ºC/160ºC fan/gas mark 4 and allow a baking tray to heat up.
- Score the skin on the duck breasts in a criss cross fashion then rub all over with olive oil, brown sugar, soy sauce and a pinch of salt.
- Place a pan over a medium to high heat and pan-fry the duck breasts skin-side down for 3 - 4 minutes, or until golden. Turn the duck breasts and seal on the meat side for 1 minute, then remove from the pan and roast in the oven for 8 - 10 minutes on the hot tray. Strain any fat from the frying pan and reserve.
- For the dressing, mix together the chilli, coriander and lime juice and set aside.
- Heat 3 tablespoons of the reserved duck fat in a pan and fry the garlic and ginger for 2 minutes. Add the cabbage, sherry and wine, then reduce the heat, cover and simmer for 8 - 10 minutes until tender. If the pan appears to dry out during cooking add a splash of water.
- Remove the breasts from the oven and place on a cooling rack over a bowl, collecting any cooking juices. Cover loosely with foil and leave to rest for 8 - 10 minutes.
- Meanwhile, make the croutons. Cut the bread into tiny cubes and fry in a little of the reserved duck fat until golden. Sprinkle with salt and a pinch of garlic granule, then set aside.
- Cook the noodles according to packet instructions.
- Just before the noodles have finished cooking, carve the duck into thin slices on a chopping board. Spoon over the lime dressing, ensuring all the meat has been coated, and season with salt and pepper.
- Drain the cooked noodles and toss through with the duck cooking juices and any liquid from the chopping board.
- To serve, divide the noodles between bowls and spoon over some of the cabbage. Arrange the duck slices on top and drizzle with leftover dressing, then garnish with croutons and pomegranate seeds.