The quantities provided above are averages only.
350 grams
Irish Duck Breast
1 unit(s)
Cabbage
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 unit(s)
Garlic
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Broccoli
to taste
Water
to taste
Salt
to taste
Pepper
1 tbsp
Butter
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
Pop the broccoli onto one side of a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
Score the skin of the duck breasts.
Place the duck in a cold pan, skin-side down. IMPORTANT: Wash hands and equipment after handling raw duck and its packaging. Duck is cooked when browned on the outside. Turn the heat to medium-high and sear until the skin is a golden brown colour, 10-15 mins. Turn and cook for another 2-3 mins. Reserve the duck fat to use later.
Pop the breasts into an oven dish and place next to the broccoli and cook for 12-15 mins. Rest for 1-2 mins before slicing.
While the duck cooks, halve the red cabbage, cut out and discard the tough core, then finely slice.
Return the pan to a medium-high heat with 1 tbsp butter (per 2P). Add the red cabbage and season with salt and pepper. Pour in the cider vinegar, allow to evaporate, 1-2 mins. Then, add the 100ml water (per 2P) for the cabbage.
Turn the heat down to medium-low and cook the cabbage until softened, stirring occasionally, 20-25 mins.
Meanwhile, heat a pot on medium heat (no oil).
Add the stock , cracked black pepper and creme fraiche. Allow to warm through and season to taste with salt and pepper, if required.
When the cabbage has 1-2 mins remaining, stir through the garlic.
Share the sliced duck, roasted broccoli and braised cabbage between your plates.
Top the sliced duck with the black pepper sauce to finish.